• 1.5 cups chopped pumpkin
  • 2 cups loose baby spinach leaves
  • 1 400g tin chickpeas
  • 25 kalamata olives
  • 150g fetta (sheep/goats)
  • 2 fresh tomatoes chopped
  • 1 red onion chopped
  • 150g pinenuts
  • 1 small red hot chilli finely chopped
  • balsamic vinegar and extra virgin, cold pressed olive oil
  1. Roast pumpkin in oven until soft.
  2. Lay spinach down on plate, drain chickpeas and add those as well as all other ingredients, add balsamic vinegar, olive oil and salt and pepper to taste.

This healthy recipe can be found along with many more here.