Name: Middle Eastern-style pumpkin and chickpea salad recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: holiday
Ingredients: 36.40 gm olive oil; 2 garlic cloves, crushed; 600g Kent pumpkin, seeded, cut into thin wedges; 2.50 gm ground cumin; 1.25 gm smoked paprika; 1 large red capsicum, seeded, thickly sliced; 1 red onion, cut into thin wedges; 80g baby spinach leaves; 400g can chickpeas, rinsed, drained; 187.50 ml coriander leaves; 42.00 gm lemon juice; 95g yoghurt; 40.00 ml pistachio dukkah

Middle Eastern-style pumpkin and chickpea salad recipe

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Barbecue grilling enhances vegetables with a savory charred flavor, complementing this Middle Eastern-inspired dish perfectly!

Ingredients:

36.40 gm olive oil
600g Kent pumpkin, seeded, cut into thin wedges
2.50 gm ground cumin
1.25 gm smoked paprika
1 large red capsicum, seeded, thickly sliced
1 red onion, cut into thin wedges
80g baby spinach leaves
400g can chickpeas, rinsed, drained
187.50 ml coriander leaves
42.00 gm lemon juice
95g yoghurt
40.00 ml pistachio dukkah

Instructions:

Preheat a barbecue grill or chargrill to medium-high. Mix oil and garlic in a small bowl. Brush pumpkin with half of the oil mixture. Sprinkle with cumin and paprika.
In a bowl, combine capsicum and onion. Pour in the remaining oil mixture and toss gently to coat them. Season with your favorite spices. Cook the vegetables in batches, turning occasionally, for 4-5 minutes until they are lightly charred and tender.
Layer fresh spinach leaves elegantly on a platter, then generously sprinkle with chickpeas. Arrange a colorful assortment of fresh vegetables and sprinkle with fresh coriander. Finish by drizzling with tangy lemon juice, adding dollops of creamy yogurt, and a final touch of fragrant dukkah.

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