Chickpea & Pumpkin Salad with Yoghurt Dressing

Chickpea & Pumpkin Salad with Yoghurt Dressing

Serves 4

Core recipe

700g pumpkin, deseeded, peeled, chopped into 2cm cubes
1 x 125g pkt lean back bacon, chopped
1 x 420g can chickpeas, rinsed, drained
½ small red onion, thinly sliced
2 fresh small red chillies, deseeded, finely chopped
3 garlic cloves, unpeeled
2 tbsp low-fat natural yoghurt
2 tbsp freshly squeezed lemon juice

1.	Preheat oven to 200˚C. Combine pumpkin, bacon and garlic in a roasting pan. Spray with oil and roast for 15 minutes or until golden.
2.	Remove garlic from shell. Chop and set aside. Combine pumpkin, chickpeas, onion, chilli and rocket in large serving bowl.
3.	Whisk together garlic, yoghurt and lemon juice in small bowl. Drizzle dressing over pumpkin and gently toss. Serve