Try this roast pumpkin salad, then check out more pumpkin recipes such as our pumpkin pie, pumpkin soup and pumpkin risotto.


  • 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


  • 100g natural yogurt
  • 1 tbsp tahini
  • 1 lemon, juiced
  • a small bunch coriander


  • 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.


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