Pumpkin and spinach salad with goat cheese

Name: Pumpkin and spinach salad with goat cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg Hokkaido Pumpkin; 3 TABLESPOONS Pistachio kernels; 4 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 1 can(s) (425 ml) Chickpeas; 150 g Baby Spinach; 1 collar Chives; 1 red onion; 1 Garlic clove; 7-10 Tbsp grated peel and juice from 1⁄2 organic lemon; 150 g Goat cheese

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg Hokkaido Pumpkin
3 TABLESPOONS Pistachio kernels
4 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
1 can(s) (425 ml) Chickpeas
150 g Baby Spinach
1 collar Chives
1 red onion
1 Garlic clove
7-10 Tbsp grated peel and juice from 1⁄2 organic lemon
150 g Goat cheese

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash pumpkin, quarter it, scrape out seeds. Dice flesh together with skin. Mix with pistachios and 2 tbsp. oil, season with salt and pepper.
2
Bake on a tray in the oven for about 20 minutes.
3
Rinse the chickpeas. Sort and wash the spinach. Drain both. Wash the chives and cut into small rolls. Peel onion and cut into strips. Peel and chop the garlic. Mix with lemon peel, lemon juice, salt and pepper.
4
Fold down 2 tbsp. oil. Mix with pumpkin and prepared salad ingredients. Crumble cheese over it.