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Recipe provided by Stephanie Alexander Kitchen Garden Foundation

Fresh from the garden: beetroot, garlic, lemon, pumpkin, silverbeet

Serves 30 tastes in the classroom or 6 serves at home


6 small–medium beetroot, peeled and cut into

2 cm cubes

3 tbsp extra-virgin olive oil

2 garlic cloves, peeled and finely chopped

salt, to taste

pepper, to taste

500 g pumpkin, peeled, cut into 2 cm cubes

400 g tin chickpeas, drained and rinsed (or 100 g

dried chickpeas soaked overnight and cooked)

1 tbsp lemon juice

4 silverbeet leaves, stem removed and discarded,

and leaves finely shredded

50g feta, crumbled



Preheat the oven to 200°C.

Prepare all of the ingredients based on the instructions in the ingredients list.

Combine the beetroot, 1 tbsp olive oil and the garlic in the baking dish. Season to taste. Bake for 10 minutes.

Place the pumpkin in the same baking dish, away from the beetroot. Bake for a further 20 minutes.

Combine the chickpeas, remaining olive oil and lemon juice in the large bowl.

Check that the beetroot and pumpkin are cooked.

Place the beetroot, pumpkin and silverbeet with the chickpea mixture, toss gently to combine.

Taste to check for seasoning.

Assemble on serving platters and top with crumbled feta.