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
1.3kgButternut pumpkin( peeled, diced into 2cm pieces)
1tbspOlive oil
1/4cupPistachio nuts
400gchickpeas(rinsed and drained)
1smallred onion(thinly sliced)
150gBaby Spinach or mixed salad leaves
100gPersian Fetta
1tbspAussie Bush Dukkah
1tbspCoarsley(chopped chives)
1clovefresh garlic(crushed)
2tsppreserved lemon skin(washed and chopped)
1 1/2white wine vinega
Instructions
Preheat oven to 200 degrees/400 degrees F
Combine Pumpkin and oil in large roasting pan. Roast for 15 mins or until tender
Meanwhile place nuts on an oven tray; roast in oven for 3 min or until golden. Remove from tray immediately
Make Preserved lemon vinaigrette (see below)
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
PRESERVED LEMON VINAIGRETTE - Place crushed garlic, finely chopped lemon rind, olive oil and vinegar in a screw top jar and shake well
Notes
If unavailable substitute preserved lemon with lemon juice. Adjust Dukkah to taste if you like a little more heat.