Roast Kumara and Chickpea Salad with Pea, Parmesan, Feta and Basil ‘Pesto’

Roast Kumara and Chickpea Salad with Pea, Parmesan, Feta and Basil ‘Pesto’

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 6, 2016.
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For this recipe, you make your own 'pesto'

Ingredients

ROAST KUMARA AND CHICKPEA SALAD

  • 300g orange kumara, scrubbed and diced 1.5cm
  • 1 red onion, diced 1cm
  • 2 teaspoons paprika lemon spice mix
  • 2 teaspoons sweet chilli sauce
  • 1 chilli, seeds removed and thinly sliced
  • 1 can chickpeas, drained and rinsed
  • 1/2 punnet cherry tomatoes
  • 1/2 bag baby spinach leaves

PEA, PARMESAN, FETA AND BASIL ‘PESTO’

  • 1 cup frozen peas, defrosted
  • ½ block parmesan cheese
  • ¼ cup basil leaves (reserve a few leaves, to serve)
  • 1 tablespoon olive oil
  • Zest of ½ a lemon
  • 50g feta cheese

TO SERVE

  • ½ block parmesan cheese
  • 1 lemon, cut in half
  • Reserved basil leaves

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
  2. Toss kumara, onion, paprika lemon spice mix and sweet chilli sauce on prepared tray with a drizzle of oil. Season with salt and pepper and roast for about 15 minutes or until kumara is just tender. Remove tray from oven; add chilli, chickpeas and tomatoes and roast for a further 5 minutes.
  3. While vegetables are roasting, prepare pesto. Add peas to a small pot and cover with boiling water. Drain immediately and run under cold water, drain again and return to pot.
  4. Finely grate first measure of parmesan cheese and roughly chop basil. Add to pot along with olive oil and lemon zest and season with salt and pepper. Use a potato masher to mash until combined. Crumble in feta and gently fold through.
  5. Toss spinach through cooked vegetables until wilted. Use a vegetable peeler to shave thin strips of parmesan.
  6. Divide roast kumara and chickpea salad between plates. Top with pesto, shaved parmesan and basil.

Nutritional Information

Energy 1868 kj
446 kcal
Protein 24.9g
Carbohydrate 43.2g
Fat 18.2g