Live Better

Colourful and packed with nutrients, this delicious salad is both simple and impressive.

Chickpea, beetroot and pumpkin salad. Photography by Jana Langhorst
Serves: 6
Fresh from the garden: Beetroot, garlic, lemon, pumpkin, silverbeet
Season: Autumn/winter/spring


Nothing beats using your own fresh produce or materials around the house.
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What to do

  • Remember to put a damp tea towel under your chopping board to stop it from slipping.

  • 1. Preheat the oven to 200°C.

  • 2. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 3. Combine the beetroot, 1 tbsp olive oil and the garlic in the baking dish. Season to taste. Bake for 10 minutes.

  • 4. Place the pumpkin in the same baking dish, away from the beetroot. Bake for a further 20 minutes.

  • 5. Combine the chickpeas, remaining olive oil and lemon juice in the large bowl.

  • 6. Check that the beetroot and pumpkin are cooked.

  • 7. Place the beetroot, pumpkin and silverbeet with the chickpea mixture, toss gently to combine.

  • 8. Taste to check for seasoning.

  • 9. Assemble on serving platters and top with crumbled feta.

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