Roast kumara and chickpea salad

This low-FODMAP salad makes for a hearty companion to the hero of your meal – whether it be a simple steak or something more exciting like haloumi and courgette fritters.

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Roast kumara and chickpea salad

Add some orange to your life with chickpeas, kumara, and a bit of spinach to get your daily dose of greenery.

Prep Time

5 minutes

Cook Time

20 minutes

Servings

people

Ingredients

• 300 grams kumara get an orange one, and dice it
• 1 can chickpeas drained, rinsed, and dried
• 40 grams pumpkin seeds
• 1/2 bag baby spinach leaves
• 1 squeeze lemon

Prep Time 5 minutes Cook Time 20 minutes Servings people Ingredients 300 grams kumara get an orange one, and dice it 1 can chickpeas drained, rinsed, and dried 40 grams pumpkin seeds 1/2 bag baby spinach leaves 1 squeeze lemon

Instructions

1. Preheat the oven to 220C.
2. Chop your kumara; drain, rinse and dry your chickpeas (they don't need to be bone dry); then toss the lot onto an oven tray.
3. Drizzle some oil over your kumara and chickpeas, season with salt & pepper, then pop into the oven for 20 minutes.
4. Once the kumara is tender, take the tray out of the oven, and sprinkle over the pumpkin seeds and spinach leaves. Squeeze over the lemon juice, then mix it all together and wait a couple of minutes for the spinach to wilt.
5. Once the spinach has started wilting, you're good to go - serve it up, and enjoy!

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