Рецепт Beetroot and Pumpkin Salad
Ingredients:
- Pumpkin - 250 gms, peeled, cubed, seeds removed
- Beetroot - 225 gms, cubed
- Chickpeas - 200 gms, soaked for 2 hours, drained, rinsed
- Avocado - 1/2, peeled, chopped
- Feta Cheese - 50 gms, cubed
- Baby Spinach Leaves - handful, chopped
- Salt as per taste
- Black Pepper Powder as per taste
- Olive Oil - 1/2 tblsp
- For the dressing:
- Extra-Virgin Olive Oil - 1 tblsp
- Red Wine Vinegar - 1/2 tblsp
- Maple Syrup - 1 tsp
Method:
1. Place the pumpkin pieces on a baking tray lined with parchment paper.
2. Drizzle with olive oil and sprinkle salt and pepper.
3. Bake for 15 to 20 minutes at 350F/175C or until tender.
4. Remove and cool.
5. Combine all the dressing ingredients in a bowl.
6. Now mix the pumpkin, beetroot, chickpeas, avocado, cheese and spinach leaves.
7. Toss well until combined.
8. Serve.
image credit: food52.com