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Category: Eat for Less , Vegetarian

27 12 2019

Our simple and tasty salad is filling as a complete meal, or as a side salad for your next barbeque. Plus, it’s the perfect dish to quickly whip up next time your non meat-eating friends pop around! 

Prep time: 5 minutes 
Cook time: 15 minutes 


  • ¼ Pams Organic Pumpkin, peeled 
  • 1 can Pams Chickpeas 
  • ½ small Pams Organic Red Onion, very thinly sliced 
  • 3 Tbsp Pams Sliced Sundried Tomatoes and an additional 3 Tbsp of oil from jar 
  • Handful flat leaf parsley, roughly torn 


  1. Cut up the pumpkin into rough two centimeter chunks and spread out on a baking tray. Drizzle with glug of Pams Olive Oil and season with salt and pepper.  
  2. Place in an oven preheated to 200°C for 15 minutes. At the halfway point, use a fish slice to turn the pieces, ensuring theyre cooking evenly. 
  3. Drain the chickpeas before pouring into a large serving bowl. Mix through the onion, sundried tomatoes and three tablespoons of the reserved oil, before adding the parsley and roasted pumpkin. Serve immediately.

Makes 4 servings

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