Serves 4 Prep and cooking 30 mins
Energy 1279 kj / 306 Cal, Protein 11 g, Fat 14 g, Carb 27 g
Great source of fiber
2 tbs olive oil
2 garlic cloves, crushed
600 g Pumpkin, seeded, cut into thin wedges
1 tbs ground cumin
1/2 tsp smoked paprika
1 large red capsicum, seeded, thickly sliced
80 g baby spinach leaves
400 g can chickpeas, rinsed, drained
3/4 cup coriander leaves
2 tbs lemon juice
1/3 cup yogurt
2 tbs pistachio
- Heat a barbecue grill or char grill on medium- high. Combine the oil and garlic in a small bowl. Brush pumpkin with half the oil mixture. Sprinkle with cumin and paprika.
- Place capsicum and onion in a bowl. Add remaining oil mixture. Toss to coat. Season. Cook vegetables, in batches, turning occasionally, for 4-5 mins or until lightly charred and tender.
- Arrange spinach on a serving platter. Sprinkle with chickpeas and top with vegetables and coriander. Drizzle with lemon juice and top with dollops of yogurt. Sprinkle with pistachio.