300 g (10½ oz) butternut pumpkin* (200 g/7 oz deseeded and peeled)
2 tbsp pumpkin seeds, shelled, unroasted and unsalted
50 g (1¾ oz) chickpeas, canned
30 g (1 oz) rocket (arugula), (2 small handfuls)
A few slices of red onion
1 tsp olive oil
Salt and freshly ground black pepper

1 tbsp extra virgin olive oil
1 tbsp lemon juice, freshly squeezed
Grated zest from half a lemon
Salt and freshly ground black pepper



Preheat the oven to 200°C (400°F). Peel and deseed the pumpkin, then cut it into 2cm-thick cubes. Put the pumpkin pieces on a baking tray with the oil, season with salt and pepper and toss well to combine. Cook in the upper part of the oven for 10 minutes, then turn on the grill and cook for another 5 minutes or until the pumpkin starts to brown slightly and is cooked through, then allow to cool. Lower the oven temperature to 150°C (300°F) and roast the pumpkin seeds for 10 minutes, if you wish to give them a stronger, more nutty flavour. In the meantime, prepare the dressing by whisking the ingredients together with a fork in a small bowl, set aside. Drain and rinse the chickpeas under running water. Divide the rocket between two individual plates, place the pumpkin pieces on top, followed by the chickpeas and a few slices of raw onion. Scatter the cooled pumpkin seeds over the dishes and drizzle with the dressing.



You can use any variety of pumpkin that is dense and non-stringy. Pumpkin is rich in vitamins and minerals, but very low in calories as it consists of 90 – 92% water. In fact, 100 g (3 ½ oz) of raw pumpkin contains only 16 – 18 calories. It’s an excellent source of beta-carotene and Vitamin A. A 200g-portion (7 oz) supplies more than 100% of the RDA of vitamin A.


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