Prep time: 10 minutes
Cook time: 35 minutes
1/2 a medium Jap pumpkin
1 can of chickpeas, drained
2 cups mixed leaves
Juice of 1 lemon
Preheat fan oven to 180°C.
Line an oven tray with baking paper.
Cut pumpkin into wedges approximately 2cm thick. You should have eight slices in total.
Lay pumpkin slices on oven tray, drizzle with olive oil and season with salt and pepper. Bake for 25-35 minutes or until soft and cooked through.
Meanwhile, combine mixed leaves, chickpeas, juice of 1 lemon and 2 tbsp of olive oil in a bowl. Season with salt and pepper.
Remove pumpkin from oven and allow to cool slightly. Evenly distribute salad between four plates and add two slices of pumpkin to each serve.
Top Tip: Add some grilled chicken or a can of fish to this salad to increase the protein content and help keep you feeling fuller for longer. Or, add some feta or diced avocado