Prep 5 mins Cook 20 mins Makes Serves 2 Source 28bysamwood.com
Preheat oven to 220°C and line a baking tray with baking paper.
Toss pumpkin with oil, season with salt and pepper and roast for 20-30 minutes.
Meanwhile, simmer quinoa in stock, covered for 10-15 minutes. Set aside for 10 minutes then fluff with a fork.
Whisk together orange juice, vinegar and season with salt & pepper.
Divide chickpeas between two jars, top with shaved carrot, quinoa and pumpkin and pour over dressing.
To serve, invert jar to distribute dressing and top with feta and spinach leaves.
Note: you can reheat salad in a microwave before adding feta and spinach.
Energy 1469.31 kJ
Calories 350.93 cal
Sat. Fat 5.79g