Warm Roast Pumpkin and Chickpea Salad |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe is from the 'Share Your Favourites' Reader Recipe section in New Idea Magazine. It was sent in by Leanne Bielby of Dolans Bay, NSW. Ingredients:
500 g butternut pumpkin |
2 tablespoons olive oil |
2 teaspoons ground cumin |
salt and pepper, to taste |
150 g snow peas, trimmed, thinly sliced diagonally |
800 g chickpeas, drained |
1/3 cup sun-dried tomato, drained and chopped |
1/2 cup fresh mint, coarsely chopped |
2 tablespoons olive oil |
1 tablespoon lemon juice |
1 tablespoon balsamic vinegar |
2 teaspoons caster sugar |
Directions:
1. Peel pumpkin, discard seeds. Cut into 2cm pieces. Place in a baking dish with oil and cumin. Season. Toss well to combine.
2. Cook in a hot oven (200C) for 25 minutes, or until lightly browned and tender.
3. Meanwhile, to make balsamic dressing, place all ingredients (last four ingredients) in a saucepan. Stir over a low heat until warm and sugar is dissolved. Season.
4. Add snow peas to a saucepan of boiling water. Boil for around 30 seconds. Drain. Rinse under cold water. Drain well.
5. To serve, place pumpkin, snow peas, chickpeas, tomatoes and mint in a large bowl. Drizzle with warm dressing. Toss to combine.
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