Here is a new delicious and fresh salad which is full of flavour and nutrients! We have had it with some pan fried salmon for an easy mid week dinner (and leftovers were perfect for lunch the next day) or it goes beautifully with a curry. I have a feeling we will be seeing a lot of this one in our house this summer :).
Roast Pumpkin and Chickpea Salad
What you will need:
- About 1kg (2 pounds) of diced pumpkin
- Olive oil
- 2 teaspoons ground coriander
- 2 teasoons ground cumin
- 1 400g can (14 oz) of chickpeas (preferably organic and salt free)
- 6 shallots (scallions) chopped
- 1 large lemon juiced and rind grated
- 1/2 cup coriander leaves (cilantro) roughly chopped
- 1/4 cup pine nuts (dry roasted)
- 1/4 cup chopped feta
- 1 cup chopped green beans
- salt and pepper
How to pull it together:
Line a large roasting tray with baking paper and turn on oven to 200 degrees celcius (390 degrees Fahrenheit).
In a large bowl mix the pumpkin with 2 tablespoons of olive oil, 2 teaspoons ground coriander and 2 teaspoons of cumin. Season with sea salt and cracked pepper and toss to mix so that the spices coat the pumpkin.
Lay the pumpkin out on the baking tray (keep the remaining marinade in the bowl) and put in the oven for 20 minutes.
Meanwhile, drain and rinse the chickpeas. Place them in the same bowl as the pumpkin and toss to coat.
After the pumpkin has been roasting for 20 minutes, add the chickpeas to the tray and roast for a further 10 minutes.
In a jar or a bowl mix/whisk together 2 tablespoons olive oil, lemon juice and lemon rind, salt and pepper.
Steam the green beans for 2 minutes (or blanch them in boiling water for 2 minutes). Drain.
In a large bowl add the roasted pumpkin, chickpeas, 1/2 of the chopped shallots, beans, coriander, feta and dressing and toss gently to combine. Top with remainder of shallots and pine nuts and serve.