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Slow Roasted Pumpkin and Chickpea Salad
Slow Roasted Pumpkin and Chickpea Salad – Recipe

Slow roasting the pumpkin brings out its natural sweetness. Try roasting it sprinkled with dukkah, crushed coriander seeds, or sumac for a Middle Eastern flavour twist.

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Ingredients per serve

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What you need

Slow roasting the pumpkin brings out its natural sweetness. Try roasting it sprinkled with dukkah, crushed coriander seeds, or sumac for a Middle Eastern flavour twist.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Pumpkin

    • Cut the pumpkin into thin wedges, leaving the skin on. Season and toss in half the olive oil.
    • Roast in the combi oven at 160°C for 30 minutes, or until just tender and golden brown.

  3. Chickpeas

    • Toss the chickpeas in the remaining oil together with smoked paprika.
    • Add to the roast pumpkin and continue cooking for 15 minutes.

  4. Dressing

    • Combine KNORR Thai Lime Powder with 80 ml of warm water.
    • Add HELLMANN'S Real Mayonnaise and wholegrain mustard, mixing until well combined.

  5. To Assemble & Serve

    • Toss together cherry tomatoes, red onions, and baby rocket.
    • Place in serving bowls with roast pumpkin and chickpeas arranged on top.
    • Scatter with pine nuts and feta. Drizzle with mustard mayo dressing before serving.
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