Ingredients
Pumpkin (x 1 half of a whole one, roughly chopped into cubes)
Cauliflower (x 1 half of a whole one, roughly chopped into florets)
Red onion (x 1 chopped)
Olive oil (x 3 Tbsp)
Sumac (approx 1.5 Tbsp)
Garlic (x 3 cloves, crushed)
Lemon juice (x 1 lemon)
Can of chickpeas
Cracked black pepper (as much as you want)
Feta (crumbled, as much as you like)
Almonds (approx 1/4 C. Raw, unsalted, roughly chopped)
Pumpkin seeds (approx 1/4 C, dry fried)
Pomegranate seeds
Parsley (roughly chopped and as much as you like)
Method
Chop the pumpkin, cauli and onions. Chuck onto a roasting tray.
Mix together the olive oil, sumac, garlic and lemon juice then pour over the veges. Chuck in the oven and cook for approx 25 minutes at 200ºC until roasted.
In the mean time chop up the almonds and dry roast the pumpkin seeds.
Just before the veges are cooked, throw in the chickpeas to warm through (approx 5 more minutes). Once the veges are all done pull them out and put into a serving dish.
Throw in the almonds, pumpkin seeds, feta, pomegranate seeds and parsley.
Mix, serve, eat. Nom nom nom.
Alternatives
Want it meaty? Yeah, nah.
Want it gluten free? Check the sumac is.
Want it dairy free? Don’t add the feta.
H/T
This recipe is adapted from one by the Healthy Food Guide.