This salad is great as a free standing salad bowl or as a salad alongside your favourite protein. As a entire dish it is completely satisfying.
Yield: 4
Ingredients
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450g
pumpkin, peeled and chopped into 2cm chunks
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olive oil
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1 cup
quinoa
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400g
chickpeas, drained and rinsed
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1 1/2 teaspoons
sumac
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1 teaspoon
papriika
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2-3 handfuls
rocket leaves
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250g
cherry tomatoes, halved
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1
red capsicum, seeds removed and diced
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a handful of
green or black olives
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4
spring onions, trimmed and finely sliced
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a handful of
basil leaves, roughly chopped
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3 tablespoons
extra virgin olive oil
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1 tablespoon
white wine vinegar
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1 tablespoon
lemon juice
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1 teaspoon
honey
Method
Preheat the oven to 200 C.
Place the pumpkin in a roasting dish, drizzle with olive oil and then toss to combine.
Bake for 30 minutes or until tender with golden edges. Season with salt and pepper.
At the same time bring 5 cups of water to the boil in a pot, add the quinoa, cover and simmer for 20 minutes until cooked. drain well.
Heat a film of oil in a frying pan over a medium heat and fry the chickpeas until golden and crisp. Sprinkle with sumac, paprika and salt and toss to coat. Cook for a further minute and then set aside.
Arrange the quinoa, rocket, pumpkin, chickpeas, tomatoes, capsicum, spring onion and basil in a large bowl. Whisk together the oil, vinegar. lemon, mustard and honey, season with salt and pepper. Drizzle the dressing over the salad and serve.
Article printed from Recipes For Food Lovers Including Cooking Tips At Foodlovers.co.nz: https://www.foodlovers.co.nz