Beetroot and pumpkin salad

Name: Beetroot and pumpkin salad
Total time: 45 min
Ingredients: 500 grams pumpkin, seeds removed, peeled, chopped; 1 tablespoon olive oil; 450 grams can baby beets, drained, quartered; 400 grams can chickpeas, drained, rinsed; 1 avocado, stone removed, peeled, chopped; 100 grams feta, cubed; 100 grams baby rocket leaves; sliced baguette, to serve; fruit, to serve; Dressing; 2 tablespoons extra-virgin olive oil; 1 tablespoon red wine vinegar; 2 tablespoons maple syrup

www.nzwomansweeklyfood.co.nz

Make sure you drain the beetroot well on paper towel. Cook pumpkin the night before, or make this salad with leftover roast vegetables. Note

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