Chickpea, Pumpkin and Roasted Onion Salad

Method

Preheat oven to 180°C

Start with cold water and bring beetroots to boil in their skin with a little salt for about 30 minutes until almost cooked. Drain, and place on a baking tray and roast in the oven until quite tender, approximately 30 to 45 minutes. At the same time slice pumpkin into wedges, leaving the skin on. Place pumpkin and onion on a baking tray on baking paper and drizzle with Extra Virgin Olive Oil, salt and pepper and roast for approximately half an hour to cook through and caramelise.
Heat grill pan to high. Slice washed radicchio into quarters, removing as much stalk without letting it fall apart. Toss with Extra Virgin Olive Oil and grill on both sides until well caramelised, about 2 minutes per side. Set aside.

Slice avocado in half, cut into chunks and drizzle with lemon.

Buy the best quality chickpeas you can find. Rinse in fresh water and drain.

Using a large bowl combine all ingredients, add Red Wine Vinegar and Extra Virgin Olive Oil with lots of flat leaf parsley. Taste for seasoning and adjust if necessary.