Slow Roasted Pumpkin and Chickpea Salad
By simply slow roasting the pumpkin, its natural sweetness comes to the fore. Try roasting sprinkled with dukkah, crushed coriander seeds or sumac for a middle eastern twist.
Casual Dining
Vegetables
Salads & Bowls
Main Meals
Breakfast & Brunch
Australian
Other European
Middle Eastern
Ingredients per serve
Pumpkin
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Pumpkin 1.3 kg
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Olive oil 75.0 ml
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Chickpeas 600.0 g
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Smoked paprika 5.0 g
Dressing
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Wholegrain mustard 75.0 g
To Serve
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Cherry Tomatoes 400.0 g
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Red Onion 150.0 g
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Baby rocket 200.0 g
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Pine nuts 75.0 g
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Feta 250.0 g
Preparation
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Pumpkin
- Cut pumpkin into thin wedges (leave skin on), season and toss in half the oil. Roast in combi oven at 160 degree Celsius for 30 minutes until just tender and golden brown.
- Toss rinsed, drained chickpeas in remaining oil and smoked paprika. Add to gastronome and continue cooking for 15 minutes.
- Cut pumpkin into thin wedges (leave skin on), season and toss in half the oil. Roast in combi oven at 160 degree Celsius for 30 minutes until just tender and golden brown.
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Dressing
- Whisk together KNORR Thai Lime Powder with 80 ml warm water. Add HELLMANN’s Real Mayonnaise and wholegrain mustard. Mix until combined.
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To Serve
- Toss together halved cherry tomatoes, thinly sliced red onion and baby rocket. Arrange in serving bowls with pumpkin and chickpeas. Scatter with pinenuts and crumbled fetta.
- Serve with wholegrain mustard dressing.
- Toss together halved cherry tomatoes, thinly sliced red onion and baby rocket. Arrange in serving bowls with pumpkin and chickpeas. Scatter with pinenuts and crumbled fetta.
