Warm roast pumpkin and chickpea salad

Ingredients (serves 2)

• Butternut squash500 g
• Chickpeas, cooked / tinned240 g
• Spinach80 g
• Pumpkin seeds20 g
• Olive oil20 g
• Lemon20 g

Also: Smoked paprika, cumin, salt, pepper

Method

1. Heat the oven to 210 °C (about 10 min). Peel the pumpkin, scoop out the seeds and cut it into 2 cm cubes. Drain, rinse and dry the chickpeas.
2. Line a tray with baking paper. Toss the pumpkin and chickpeas on it with half the oil (10 g), smoked paprika, cumin, salt and pepper, and spread in a single layer.
3. Roast at 210 °C for 25 min, stirring halfway, until the pumpkin is soft and the edges are browned.
4. Meanwhile, wash and dry the spinach. Squeeze the lemon and mix the juice with the rest of the oil (10 g) and a little salt and pepper.
5. Toast the pumpkin seeds in a dry frying pan over medium heat for 2–3 min, until they start to pop.
6. Put the spinach in a bowl and top with the hot pumpkin and chickpeas so the spinach wilts a little. Drizzle with the dressing and sprinkle with the seeds.