Warm chickpea, pumpkin and spinach salad

Method

Cook pumpkin in lightly salted water for about 5 minutes or until just tender. Drain.

Meanwhile, cook bacon in a non-stick pan over medium heat for about 5-7 minutes or until crisp. Remove and drain on paper towel.

Heat oil in a large frying pan over medium heat. Add onion and garlic and cook for 3-4 minutes or until onion is soft.

Add spinach, nutmeg, cayenne pepper and stir. Add pumpkin and orange juice and cook, stirring occasionally, for 2-3 minutes. Stir through chickpeas and 120g feta. Serve topped with bacon pieces.