adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sticky roast pumpkin and fig salad
0 Likes
Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
Roasted pumpkin wedges glazed with sweet and sticky fig jam.
Ingredients:
  • 800g kent pumpkin, deseeded, cut into thin wedges
  • 26.40 gm fig jam
  • 18.20 gm olive oil, plus extra, to serve
  • 300g baby green beans, trimmed
  • 6 dried figs, thickly sliced
  • 200g gluten-free hummus
  • 130g (1/2 cup) Greek-style yoghurt
  • 105g (1 cup) store-bought roasted chickpeas (see notes)
  • 40.00 ml gluten-free pistachio dukkah
  • Fresh mint leaves, to serve
  • 1 Lebanese cucumber, thinly sliced
  • 4 small radishes, thinly sliced
  • 80ml (1/3 cup) white vinegar
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line a large baking tray with parchment paper. Spread the pumpkin evenly on the tray. Brush the pumpkin with jam, drizzle with oil, and season. Roast for 45 minutes until tender and caramelized.
  • Combine the beans and dried fig on the tray and roast for an additional 15-20 minutes until the pumpkin is golden and sticky, and the beans are golden and tender.
  • To prepare the quick pickles, simply toss cucumber and radish in a bowl and season. In a separate small bowl, combine vinegar and sugar, then pour over the vegetables. Gently toss to mix well. Let it sit for 10 minutes to pickle, then drain before using.
  • Spread the hummus on a large platter and swirl in the yogurt. Add roast pumpkin wedges, beans, figs, and chickpeas. Top with pickles, dukkah, and mint leaves. Drizzle with extra oil.

Similar Recipes