Roast pumpkin, feta and chickpea salad

Ingredients

• 1.3 kilogram butternut pumpkin, peeled,chopped coarsely
• 1 tablespoon Countdown extra virgin olive oil
• 1/4 cup unsalted Countdown pistachio kernels
• 400 gram can Countdown chickpeas, rinsed, drained
• 1 red onion, sliced thinly
• 150 gram Countdown baby spinach leaves
• 1 tablespoon coarsely chopped fresh chives
• 100 gram Countdown fetta, crumbled
• Preserved lemon vinaigrette
• 1 clove garlic, crushed
• 2 teaspoon finely chopped preserved lemon rind
• 2 tablespoon olive oil
• 1 1/2 tablespoon white wine vinegar