INGREDIENTS
150 g
Baby spinach, leaves
1 1/3 kg
Butternut pumpkin
400 g
Chickpeas, canned
1 tbsp
Chives, fresh
1 clove
Garlic
2 tsp
Preserved lemon rind
1
Red onion (100g)
3 tbsp
Olive oil
1 1/2 tbsp
White wine vinegar
1/4 cup
Pistachios, unsalted
100 g
Feta cheese