Herbies Spices Recipes
Pumpkin and Chickpea Salad
Description
Ingredients
At a glance
Vegetables & Vegetarian Dishes
Serves
4 mains or 8 entrees
1 Kg pumpkin, peeled and chopped into 1 cm dice
1 large Spanish onion, finely sliced
2 tablespoons olive oil
2 teaspoons Herbie’s Spices Ras el Hanout Super
2 x 400g cans chickpeas, rinsed and drained
2 teaspoons parsley, finely chopped
2 teaspoons fresh coriander leaves, finely chopped
1 teaspoon Herbie’s Spices Sesame Seed Black Whole
Dressing:
60mL olive oil
¼ teaspoon prepared mustard
30mL white vinegar
1 teaspoon Herbie’s Spices Pomegranate Molasses
1 teaspoon lemon juice
½ teaspoon caster sugar
Methods/steps
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Preheat oven to 180ºC.
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Toss pumpkin and onion lightly in the oil, then in the Ras el Hanout Super, and place on a baking tray. Roast for about 25 minutes, until vegetables are just lightly browned and cooked through. Remove from oven and set aside to cool.
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To make dressing, whisk oil, mustard, vinegar, pomegranate molasses, lemon juice and sugar in a bowl.
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To assemble, put pumpkin, onions and chickpeas in a bowl with chopped herbs and black sesame seeds. Gently fold in the dressing until all ingredients are just lightly coated and serve.
Additional Tips
This lovely salad can be served as a side salad with barbecued chicken or red meats.
To make a non-vegetarian meal, cook The Best Barbecue Chicken Breasts, then cool and slice. Gently fold the chicken through the salad before serving.
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