How our
food works
for you
see page 90THREE BEAN
SPRING
MINESTRONE
see recipe, page 58 >>SATAY TOFU
SKEWERS WITH
ASIAN GREENS
see recipe, page 58 >>1 PUMPKIN,
CHICKPEA,
FETA & PICKLED
RADISH SALAD
PREP TIME: 15 MINS
COOK TIME: 50 MINS
SERVES 4 (AS A LIGHT MEAL)
1 Tbsp olive oil
1 Tbsp harissa paste or gluten-free
harissa paste
900g butternut pumpkin, skin on,
seeds removed, chopped
Freshly ground black pepper
2 x 420g cans no-added-salt
chickpeas, drained
2 Tbsp sherry vinegar
1 tsp caster sugar
1 Tbsp water
200g radishes, cut into pieces
50g reduced-fat feta, crumbled
1 small bunch dill, chopped2 Tbsp pumpkin seeds, toasted
(see Cook’s Tip, page 58)1 Preheat oven to 180°C (fan-
forced). Line a large roasting
pan with baking paper.
2 Combine olive oil, harissa
paste, pumpkin and black
pepper in a bowl. Spread out
over prepared roasting pan.
Roast for 30 minutes. Add ➤light meals
2
3