1.Preheat oven to moderate, 180°C. Line oven tray with baking paper.
2.Arrange pumpkin on tray. Drizzle with oil and season to taste. Bake for 20-25 minutes, until tender. Cool slightly.
3.DRESSING: In a small jug, whisk all dressing ingredients together. Season to taste.
4.In a small bowl, combine pumpkin, beetroot, chickpeas, avocado, feta and rocket. Toss gently and drizzle with dressing. Pack in a lunchbox with slices of baugette and fruit.
Make sure you drain the beetroot well on paper towel. Cook pumpkin the night before, or make this salad with leftover roast vegetables.
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We collect and use data about how you use our sites to improve your experience, analyse site performance and provide you with relevant ads. To help you better understand how we do this, we've introduced a new Cookie, Tracking and Targeting Policy, effective 2 April 2026. Follow the above link to find out more or to opt-out of targeted ads