Mushroom, pumpkin & chickpea salad

Ingredients 

• 100ml Extra Virgin Cold Pressed Olive Oil
• 1 tbs Lemon Juice
• 2 tsp Honey
• 200g Portabello mushrooms
• 200g Button mushrooms
• 1 large Butternut pumpkin, peeled, cut into 2.0cm pieces
• 400g Can of chickpeas, rinsed & well drained
• 100g Green beans, trimmed
• 100g Baby spinach

Method:

1. Preheat oven to 240°C or 220°C fan forced. Whisk 1/4 cup oil, lemon juice and honey in a mixing bowl, season to taste. Add mushrooms and stir. Marinate in the fridge for one hour.
2. Line two roasting pans with baking paper. Arrange Butternut Pumpkin in one pan, drizzle with 1/2 the remaining oil, season to taste. Cook for 20 minutes.
3. In a mixing bowl combine remaining oil with chickpeas and stir. Spoon mixture into second roasting pan. Place pan in the oven on the shelf under Butternut Pumpkin and cook a further 15 minutes or until Butternut Pumpkin is golden. Cool to room temperature.
4. Blanch beans in a saucepan of boiling water. Drain and rinse in cold water. Pat dry and cut into 4cm lengths.
5. Spoon the marinated mushrooms onto a large platter. Add Butternut Pumpkin, chickpeas, beans and spinach.
6. Toss gently to combine and serve.