Name: Moroccan pumpkin and chickpea salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 1 kilogram pumpkin, peeled and thinly sliced; 2 clove garlic, crushed; 1 tablespoon olive oil; 1 tablespoon moroccan seasoning mix; 400 gram can chickpeas, rinsed and drained; 1/2 cup chopped coriander; 2 tablespoon slivered almonds, toasted; Yogurt dressing; 2 tablespoon natural yogurt; 1 teaspoon lemon juice; 1 tablespoon chopped mint

Moroccan pumpkin and chickpea salad

Chickpeas add a crunch to this vegetarian roast while the yoghurt dressing keeps this dish feeling light and refreshing.

Serves 6

Prep

10M

Cook

25M

Total

35M

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Ingredients

1 kilogram pumpkin, peeled and thinly sliced

2 clove garlic, crushed

1 tablespoon olive oil

1 tablespoon moroccan seasoning mix

400 gram can chickpeas, rinsed and drained

1/2 cup chopped coriander

2 tablespoon slivered almonds, toasted

Yogurt dressing

2 tablespoon natural yogurt

1 teaspoon lemon juice

1 tablespoon chopped mint

Method

1.Preheat oven to 200°C. Toss pumpkin, garlic, oil and seasoning together and spread in a single layer on 2 baking trays. Season well and bake for 20-25 minutes, until golden and tender.

2.Transfer to a large platter with chickpeas, coriander and almonds.

3.Combine dressing ingredients in a small bowl. Drizzle a little over pumpkin and serve remaining dressing separately.

Moroccan seasoning mix is available in spice section of your supermarket.
Note

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Ingredients

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