Name: Moroccan pumpkin and chickpea salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 medium_piece butternut pumpkin (1.4kg), peeled; 2 tablespoon extra virgin olive oil; 2 teaspoon ras el hanout; 400 gram (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed; 1 tablespoon lemon juice; 1 tablespoon finely chopped preserved lemon rind; 200 gram (6½ ounces) greek-style yoghurt; 1/2 small_piece red onion (50g), sliced thinly; 1 fresh long red chilli, chopped finely; 1/2 cup loosely packed fresh coriander (cilantro) leaves; 1/2 cup loosely packed fresh mint leaves

Moroccan pumpkin and chickpea salad

Fragrant spices, fresh vegetables and bright colours - a summery salad that will do as a meal on its own, or served as a side. Enjoy!

Ingredients

1/2 medium_piece butternut pumpkin (1.4kg), peeled

2 tablespoon extra virgin olive oil

2 teaspoon ras el hanout

400 gram (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed

1 tablespoon lemon juice

1 tablespoon finely chopped preserved lemon rind

200 gram (6½ ounces) greek-style yoghurt

1/2 small_piece red onion (50g), sliced thinly

1 fresh long red chilli, chopped finely

1/2 cup loosely packed fresh coriander (cilantro) leaves

1/2 cup loosely packed fresh mint leaves

Method

1.Preheat oven to 200°C/400°F.

2.Cut pumpkin into 2cm (¾-inch) thick wedges; place on a large baking-paper-lined oven tray. Combine oil and ras el hanout in a small bowl; brush over pumpkin. Season. Roast 20 minutes or until tender. Cool slightly.

3.Meanwhile, place a quarter of the chickpeas in a small bowl; mash with a fork. Stir in juice, rind and yoghurt; season to taste.

4.Arrange pumpkin on a serving platter; top with remaining chickpeas, onion and dressing. Sprinkle with chilli and herbs.

The salad and dressing can be made several hours ahead. Assemble salad close to serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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