Pumpkin and Chickpea Salad
This recipe is vegetarian and gluten-free. With an optional change it could also be dairy-free.
Step 1. Gently toss together the pumpkin, chickpeas, spinach, onion, dressing and seasonings to combine. Transfer to a serving plate, scatter over almonds and coriander if desired. Gently swirl harissa through yoghurt and serve alongside.
Tip: to roast the pumpkin, place on a baking paper-lined tray and bake in a 180°C oven for 40-45 minutes.
And, it is easy to prepare extra pumpkin for another day, and store, chilled, for 2-3 days.