Ingredients
Preserved lemon vinaigrette
Method
1.Preheat oven to 200°C/400°F.
2.Combine pumpkin and oil in a large baking dish; season. Roast about 15 minutes or until tender.
3.Meanwhile, place nuts on a baking tray; roast, in oven, about 3 minutes or until golden. Remove from tray immediately
4.Make preserved lemon vinaigrette. Combine ingredients in a screw-top jar; shake well.
5.Place pumpkin in a large bowl with chickpeas, onion, spinach leaves and vinaigrette; toss gently to combine. Serve salad sprinkled with nuts, chives and cheese.
To use preserved lemon rind, remove and discard the pulp, squeeze juice from rind, rinse rind well and chop finely.
Note