Baked pumpkin has always been a favourite of mine. Combined with chickpeas and a creamy yogurt dressing sets of a perfect combination for this warm salad. The hint of fresh mint gives it a some real freshness. A winning all round taste blaster…read on for the recipe…
Our Summer days are fading…the leaves are turning colors and not to my liking beginning to Fall…The array of Autumn/Winter vegetables are arriving…fennel,mushrooms,sweet potato and pumpkins. One of my favourites, from those wonderful colourful ornamentals,
…to sweet butternut .As we’re still not cold enough for those marvelous tasty pumpkin soups and cottage pies, My result, this warm pumpkin and chickpea salad.
This recipe is a winner in taste and time. Around ten minutes of preparation and 25 minutes cooking time for the pumpkin all can be down in a turn of your kitchen.
Recipe: Roasted Pumpkin and Chickpea Salad
1 kg pumpkin, peeled and thinly sliced
2 garlic cloves, crushed
1 tablespoon olive oil
1 tablespoon Dukkah or Moroccan seasoning mix
400 g can chickpeas, rinsed and drained
1/2 cup chopped fresh mint
2 tablespoons silvered almonds,lightly toasted
2 tablespoons natural yogurt
1 teaspoon lemon juice
extra chopped fresh mint
Preheat oven to 200°C. Toss pumpkin, garlic, oil and seasoning together and spread in a single layer on a oven proof paper tray.Season well with salt and pepper bake for 20 –25 minutes, until golden and tender.
Transfer roasted pumpkin to a large platter, arrange chickpeas, mint and almonds on top of pumpkin.
Combine dressing ingredients in a small bowl. Drizzle a little over pumpkin and serve remaining dressing separately.
A great start to our Autumn and colourful pumpkin season.
Thanks to Alicia who hosts Tasty Tuesday Bloghop on A Beautiful Mess check out her Peach Crisp recipe, and take a look at some wonderful and talented works for Tasty Tuesday.