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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
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Salad
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Preheat oven to 200 degrees/400 degrees F
  2. Combine Pumpkin and oil in large roasting pan. Roast for 15 mins or until tender
  3. Meanwhile place nuts on an oven tray; roast in oven for 3 min or until golden. Remove from tray immediately
  4. Make Preserved lemon vinaigrette (see below)
  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
  6. 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.