Ingredients
- 800g pumpkin, cut into 3cm wedges
- 400g tin chickpeas, drained and patted dry
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1½ tablespoons Chooki's Zest Chicken Salt
- 150g feta
- ⅓ cup Greek yoghurt
- 1 tablespoon lemon juice
- 2 tablespoons flat-leaf parsley, roughly chopped
Difficulty: Easy | Prep: 10 min | Cook: 35 min | Total: 45 min | Serves: 4 | Dietary: Gluten-Free, Vegetarian
This is one of those low-fuss autumn dinners where the tray does most of the work. The pumpkin goes sweet and caramelised, the chickpeas crisp up nicely, and Chooki's Zest Chicken Salt brings a bright lemony kick. Swipe some whipped feta underneath and dinner is sorted.
- 800g pumpkin, cut into 3cm wedges
- 400g tin chickpeas, drained and patted dry
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1½ tablespoons Chooki's Zest Chicken Salt
- 150g feta
- ⅓ cup Greek yoghurt
- 1 tablespoon lemon juice
- 2 tablespoons flat-leaf parsley, roughly chopped
Step 1: Roast
Heat the oven to 220C fan-forced. Tip the pumpkin, chickpeas and red onion onto a large tray, drizzle with the olive oil, then toss with 1 tablespoon of Chooki's Zest Chicken Salt. Spread everything out well and roast for 25 minutes.
Step 2: Finish
Turn everything over, crumble over half the feta, then scatter on the remaining ½ tablespoon of Chooki's Zest Chicken Salt. Roast for another 10 minutes until the pumpkin is golden at the edges and the chickpeas have a bit of crunch.
Step 3: Serve
Mash the remaining feta with the Greek yoghurt and lemon juice until thick and creamy. Spread the whipped feta onto a serving plate, spoon over the hot tray bake, then finish with the parsley.
Tip: Pat the chickpeas really dry before they hit the tray, that is what helps them crisp instead of steaming.
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