Pumpkin, Chickpea and Feta Salad

One of my all-time favourite salads - and one I often get asked to bring to barbeques and pot-luck dinners. This one's great for meal prepping ahead for weekday lunches too. Pumpkin, chickpeas, feta and couscous with a simple lemon dressing - plenty of plants to keep your gut bugs happy!

You'll Need:

1 cup cooked wholemeal couscous

1 cup cooked pumpkin, in cubes

1 cup cooked chickpeas, rinsed and drained

1 small red onion, finely chopped

½ cup feta, in cubes

2 tablespoons parsley, chopped

Juice and zest of 1 lemon

2 tablespoons olive oil

Pinch of salt

Method:

Preheat oven to 200°C. Peel and cut pumpkin into small cubes. Place on a roasting tray and drizzle with 1 teaspoon oil.

Bake for around 30 minutes, until soft.

Place couscous in a large bowl and cover with 1 cup boiling water. Leave to absorb, then fluff with a fork.

In a large bowl, stir together pumpkin, chickpeas, parsley, feta and couscous.

Mix lemon juice, zest, olive oil and salt, and drizzle over salad before serving.

Serves 4 as a side