Roasted Pumpkin, Chickpea and Dukkah Salad

Roasted Pumpkin, Chickpea and Dukkah Salad

Simple to prepare, colourful and tasty with a lovely crunch of the toasted pistachios, tartness from the preserved lemon and sweetness from the pumpkin, and spice of the Aussie Bush Dukkah.

Ingredients

• 1.3kg Butternut pumpkin, peeled, diced into 2cm pieces
• 1 Tbs Olive oil
• 1/4 cup Pistachio nuts
• 400g can of chickpeas, rinsed and drained
• 1 small red onion, thinly sliced
• 150g Baby Spinach or mixed salad leaves
• 100g Persian Fetta
• 1 Tbs Aussie Bush Dukkah
• 1 Tbs Coarsley chopped chives
• 1 clove fresh garlic, crushed
• 2 tsp preserved lemon skin washed and chopped
• 1 1/2 white wine vinegar

Step 1

Preheat oven to 200 degrees/400 degrees F

Step 2

Combine Pumpkin and oil in large roasting pan. Roast for 15 mins or until tender

Step 3

Meanwhile place nuts on an oven tray; roast in oven for 3 min or until golden. Remove from tray immediately

Step 4

Make Preserved lemon vinaigrette (see below)

Step 5

Place pumpkin in a large bowl with chickpeas with Dukkah; toss gently with half the vinaigrette to combine. Arrange leaves, pumpkin mix and all other ingredients on serving platter and top with remaining vinaigrette

Step 6

PRESERVED LEMON VINAIGRETTE – Place crushed garlic, finely chopped lemon rind, olive oil and vinegar in a screw top jar and shake well

Chef’s Tips

If unavailable substitute preserved lemon with lemon juice. Adjust Dukkah to taste if you like a little more heat.