Roasted Butternut Pumpkin with Chickpeas and Rocket Salad

Autumn is in the air. And I like this time of year. Crisp cool air, falling leaves, and the harvest of pumpkins...that's how I conjure up the images of beautiful golden autumn.



Pumpkins say AUTUMN like nothing else. Regardless of how you prepare them, they add flavours and seasonal flair to most meals, and moreover, bringing pumpkins to your table is a recipe for fun and togetherness. Let's make this colourful season more memorable with more pumpkins!

	Dressing
500 g Butternut pumpkin, peeled and cut into 2cm cubes 1/2 tbsp Olive oil 50 g Chickpeas, rinsed and drained 40 g Rocket salad©angiesrecipes 1 tsp Sesame seeds, toasted	1 tbsp Argan oil©angiesrecipes 2/3 tbsp Balsamic vinegar Salt and freshly ground black pepper

1. Preheat the oven to 200C/400F. Place the pumpkin cubes in a baking pan, drizzle with olive oil and season with salt. Toss until the pumpkin cubes are well coated. Roast for about 15 minutes until tender.
   
   
2. Divide the rocket salad into two serving bowls, and arrange the chickpeas and roasted pumpkin cubes on top. Combine the argan oil and balsamic vinegar in a bowl, season with salt and pepper, and stir until well-blended. Pour the dressing over and top with the roasted sesame seeds.