With its rich flavours, this Middle Eastern-style pumpkin and chickpea salad will not disappoint.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
2 tbs olive oil
2 garlic cloves, crushed
600g Kent pumpkin, seeded, cut into thin wedges
1 tsp ground cumin
½ tsp smoked paprika
1 large red capsicum, seeded, thickly sliced
1 red onion, cut into thin wedges
80g baby spinach leaves
400g can chickpeas, rinsed, drained
¾ cup coriander leaves
2 tbs lemon juice
⅓ cup (95g) Greek-style yoghurt
2 tbs pistachio dukkah
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a barbecue grill or chargrill on medium-high. Combine the oil and garlic in a small bowl. Brush pumpkin with half the oil mixture. Sprinkle with cumin and paprika.
Step 2
Place capsicum and onion in a bowl. Add remaining oil mixture. Toss to coat. Season. Cook vegetables, in batches, turning occasionally, for 4-5 mins or until lightly charred and tender.
Step 3
Arrange spinach on a serving platter. Sprinkle with chickpeas and top with vegetables and coriander. Drizzle with lemon juice and top with dollops of yoghurt. Sprinkle with dukkah.
