Roast pumpkin salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 4 tbsp olive oil
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried chilli flakes
- 500g pumpkinseeds removed and wedged
- 2 red onionswedged
- ½ x 400g tin chickpeasdrained
- 150g kale
- 50g fetaoptional
DRESSING
- 100g natural yogurt
- 1 tbsp tahini
- 1 lemonjuiced
- a small bunch coriander
Nutrition: per serving
- kcal245low
- fat16g
- saturates2.7g
- carbs14.7g
- sugars8.1g
- fibre6.2g
- protein7.2g
- salt0.1g
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.
