Ingredients

• 2 cups peeled, diced pumpkin
• 2/3 cup chickpeas (cooked or canned)
• 1 clove of garlic
• 1 tablespoon extra virgin olive oil + for serving
• salt, pepper, 1/2 teaspoon each of turmeric, paprika and oregano
• 2 handfuls of arugula
• 150 g feta-type or original feta cheese
• 8 pieces of sun-dried tomatoes
• optional: 2 teaspoons capers

Sauce

• 2 tablespoons honey or maple syrup
• 2 tablespoons olive oil
• 2 teaspoons mustard e.g. dijon
• 2 tablespoons lemon juice
• salt and freshly ground black pepper

Preparation

1. Preheat the oven to 200°C. Prepare the pumpkin (cut into pieces, peel, remove the seeds), dice the flesh.
2. Mix the pumpkin with the drained chickpeas, a tablespoon of olive oil, grated garlic, salt, pepper, turmeric, paprika and oregano.
3. Spread on a baking sheet lined with parchment paper and place in the oven. Bake for about 15 minutes until the pumpkin is tender.
4. On plates arrange rinsed and dried arugula, add the roasted vegetables, diced feta and chopped sun-dried tomatoes and optionally capers.
5. Season everything with salt and pepper if needed, and drizzle with the sauce (whisk all the ingredients with a whisk or fork).