Chickpea and Pumpkin Salad

Method

1. 1Preheat oven to 200C.
2. 2Cut pumpkin into 2-3 cm chunks, place into a large bowl and drizzle half the oil over the pumpkin with a sprinkle of rosemary. With a spoon mix around so the oil and rosemary has been coated onto the pumpkin.
3. 3Place on a baking tray which is lined with baking paper. Bake for around 15 minutes until softened. Take out and set aside to cool.
4. 4Meanwhile on a serving plate place spinach leaves, pumpkin, scatter chickpeas. Carefully arrange the capsicum strips around the pumpkin.
5. 5In a very small pot, place honey and white wine vinegar and simmer until thickened.
6. 6Drizzle with the honey sauce over, finish off placing the feta on top and season with salt and pepper.