Roast pumpkin salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 4 tbsp olive oil
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried chilli flakes
- 500g pumpkin, seeds removed and wedged
- 2 red onions, wedged
- ½ x 400g tin chickpeas, drained
- 150g kale
- 50g feta, optional
DRESSING
- 100g natural yogurt
- 1 tbsp tahini
- 1 lemon, juiced
- a small bunch coriander
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Put the olive oil, ground coriander, cumin, smoked paprika, chilli flakes and some seasoning into a bowl and add the pumpkin and red onion, and toss well. Tip onto a large baking sheet, so there’s lots of room around everything to get nice and crisp, and bake for 30 minutes. Add the chickpeas to the tray, give everything a really good toss and put back in the oven for 20 minutes.
- STEP 2
Meanwhile, put the yogurt, tahini, lemon juice and coriander into a food processor with 4 tbsp of water and whizz until smooth and green. It should be thick but drizzle-able.
- STEP 3
Add the kale to a bowl with ½ of the dressing and massage with clean hands. Leave to marinate for 20 minutes, massaging again half way through.
- STEP 4
Remove the pumpkin from the oven – it should be cooked through, golden and charred. Leave to one side for 5 minutes to cool slightly. Once the pumpkin has cooled slightly tip into the kale bowl and mix well.
- STEP 5
Serve on individual plates with more dressing drizzled over and feta sprinkled on top, if you like.