Serves 6 as a side
1.5kg pumpkin (kent or jap), peeled and cut into 3cm thick wedges
2 teaspoons sweet paprika
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 tablespoons extra virgin olive oil
1 cup baby spinach
1/4 cup organic turkish apricots, sliced
400g tin organic chickpeas, rinsed and drained
80g cherry tomatoes, halved
1/3 cup sultanas or raisins
1/3 cup almonds, roughly chopped
1/4 cup pepitas
1/2 bunch parsley
sea salt and black pepper
Preheat oven to 200C and line a large baking tray with greaseproof
paper. Place pumpkin on tray, drizzle with olive oil, then sprinkle paprika, turmeric,
cinnamon, ginger and a pinch of sea salt and using hands rub olive oil and spices into the pumpkin.
Cook in oven for 45-60 minutes. Once pumpkin is cooked, remove from oven and allow to cool or you can serve as a warm salad. Transfer to a serving platter (or use the oven tray if you wish!) toss baby spinach, apricots, cherry tomatoes, sultanas/raisins, almonds, pepitas and parsley through the pumpkin pieces. Give the dish a big squeeze of lemon juice, season with black pepper and serve.
This wholesome recipe provided by nutritionist and author, Jacqueline Alwill, @brownpapernutrition.