Pumpkin Salad

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  • 1 butternut pumpkin
  • 4 red capsicums, cut into thick slices
  • 1 red onion, sliced
  • 1 tsp cumin seeds
  • 2-3 teaspoons ras el hanout spice blend
  • Olive oil
  • Salt and pepper
  • 200g Chickpeas cooked
  • 6-8 fresh dates sliced
  • Parsley and coriander leaves to garnish
  • 1½ -2 lemons, juiced

Cut the pumpkin into medium sized slices, and place in a large bowl. Add the onion, capsicum, cumin, ras el hanout, salt, pepper, lemon juice and a good glug of olive oil. Mix well and place onto 1 or 2  lined baking trays. Bake for 20-30 minutes until golden and teh pumpkin is tender. Add the chickpeas and dates and toss well, spoon into a serving bowl and garnish with herbs.