Serves: 6
INGREDIENTS
800 grams buttercup pumpkin
4 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, thinly sliced
1 1⁄2 teaspoons ground cumin
1 1⁄2 teaspoons ground coriander
1⁄2 cup raisins
1 tablespoon tomato paste
1 bag spinach, well washed, tough stalks cut out
1 x 400 gram tin cooked chickpeas, drained and rinsed
sea salt and freshly ground pepper
juice of 1 lemon
Dressing
1⁄2 cup thick plain yoghurt
3 tablespoons tahini paste
2 cloves garlic, crushed
finely grated zest and juice 1 lemon
To serve
1⁄4 cup flaked almonds, toasted
paprika for sprinkling
METHOD
Preheat the oven to 180 ̊C.
Cut the pumpkin into slim wedges, brush with olive oil and season.
Place on a lined baking tray and roast until just tender. Set aside.
Heat the olive oil in a sauté pan. Add the onion, garlic, cumin, coriander and the raisins. Season and cook until the onion is tender. Stir in the tomato paste and cook for 1 minute. Add the chickpeas and spinach and cook for 3 minutes to wilt the spinach.
Stir in the lemon juice and set aside to cool.
Dressing: Whisk the yoghurt, tahini paste, garlic and the lemon zest and juice in a bowl and season. Whisk in enough cold water to make a pourable dressing.
To serve: Arrange the pumpkin on a serving platter and spoon over the spinach and chickpeas. Drizzle with the yoghurt dressing and scatter over the almonds and a pinch of paprika.
Related Content
RecipeChickpea, Fennel and Artichoke Salad with Lemon and Date Dressing
Article by Claire Aldous
RecipeRoasted Butternut Pumpkin, Shiitake Mushroom and Haloumi Salad
Article by Claire Aldous
RecipeMixed Salad Plate
Article by Claire Aldous
RecipeChickpea Salad with Roasted Capsicum Dressing and Grilled Prawns
Article by Claire Aldous
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!