I originally found this recipe in a magazine but have since lost the magazine and hence make it up as I recall! It is a beautiful salad that I often serve in a variety of different menus.
Hints & Tips
- Do not substitute Kent Pumpkin for the Butternut Squash varieties as it simply does not work.
- The roasted pumpkin on its own makes a great side dish, if you did not wish to make a salad.
- You can substitute Butter Beans or Cannellini Beans instead of Chick Peas.
- This salad improves with age and tastes just as good the next day.
- GF, DF, Veg, V, SF
- Category: Baking & Roasting, Dairy Free, Gluten Free, Salads, Side Dishes, Sugar Free, Vegan, Vegetarian
Ingredients
Salad
- 3/4 Whole Kent Pumpkin, Peeled and Cut into 3 cm Pieces
- 1 tablespoon Ground Coriander
- 1 tablespoon Ground Cummin
- 1 tablespoon Cinnamon Powder
- 1/4 cup Maple Syrup
- 1/4 cup Olive Oil
- 425 grams Tin Chick Peas - Drained and Rinsed
- 1 Red Onion - Finely Diced
- 12 Medjool Dates, Pitted and Chopped into 4
- Large Bunch of Coriander - Chopped
Salad Dressing
- 50 milliliters Olive Oil
- 50 milliliters Fresh Lemon Juice
- 1 teaspoon Salt
- 1 teaspoon Freshly Ground Black Pepper
Instructions
- Preheat oven to 180 degrees Celsius. Line a large baking dish with baking paper.
- In a large bowl, mix the cinnamon, cummin and coriander with the maple syrup and olive until well combined.
- Add in the pumpkin and toss until well coated.
- Place the pumpkin in the prepared baking dish and bake in the oven for 45 mins - 1 hour. The pumpkin must be cooked well and caramelised around the edges. Check after 45 minutes and cook for longer at 15 minute increments until complete.
- Remove from oven and allow to cool.
- Mix the chick peas, onion, dates and coriander together in a large bowl. Add in the cooked pumpkin.
- In a jug, make a dressing with the olive oil, lemon juice, salt and pepper by mixing thoroughly with a fork until well combined.
- Pour the dressing over the pumpkin and gently mix all the ingredients together until combined.
- Salad can be served at room temperature or stored in the fridge until later.
Leave a Reply