Pumpkin and Chickpea Salad
If you have ever grown pumpkin, you’ll know it will grow, and grow, and grow, and eventually take over your entire veggie patch. And if you use compost from your own compost bin, you don’t even have to plant it; it will come up from one of the multiple seeds that you discarded in the first place.
Pumpkin has a pretty good shelf life but sometimes you want to use it for something else than just the Sunday roast or pumpkin soup. My neighbour gave me this wonderful recipe that is incredibly easy to make. The sweetness of the pumpkin and the salty taste of the bacon are perfect together and the red onion gives it just that little bit of bite.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Makes: 6 servings
Ingredients
1.2kg pumpkin, peeled, de-seeded and cut into 2cm pieces
dried or fresh rosemary, to taste
2-3 rashers of bacon, diced and fried
1 small red onion, chopped
400g can chickpeas, drained and rinsed
½ cup coriander leaves, chopped
Fry bacon until crunchy
Finely chop the onion
Honey mustard dressing
4 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon honey
1 tablespoon wholegrain mustard
Method
Preheat the oven to 200& #730 ;C and line an oven tray with baking paper.
Place pumpkin cubes on tray and drizzle with olive oil. Sprinkle on some dried or fresh rosemary and roast for 20 minutes. Allow to cool.
Roast pumpkin
Combine pumpkin, bacon, onion and chickpeas. Mix dressing ingredients together or use ready-made dressing. Poor honey mustard dressing over salad and stir gently.
Ingredients combined
Decorate with coriander leaves to taste. Great served with crusty bread.
Categories
#lunch
#dinner
#pumpkin
#chickpeas
%recipeyum
225511 - 2023-07-17 09:25:08