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



  1. 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.
  2. 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.
  3. 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.
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