Warm Pumpkin Salad


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Ingredients

  • ¼ japanese pumpkin cut into chunks
  • 120g feta
  • ½ small butternut pumpkin cut into chunks
  • 1 tsp ground cumin
  • 1 tsp chilli flakes
  • 1 tsp fennel seeds lightly crushed
  • 1 tsp ground coriander
  • 2 spring onions sliced on the diagonal
  • ⅓ bunch mint, leaves picked
  • ⅓ bunch coriander, leaves picked
  • 30g currants soaked in water
  • 30g pepitas (pumpkin seeds), roasted
  • ½ tin chickpeas, rinsed
  • 1 onion finely sliced
  • ½ tsp ground cinnamon
  • Olive oil
  • Squeeze lemon juice
  • 1 tsp brown sugar

Method

In a large bowl, add pumpkin, ground cumin, ground coriander, chilli flakes, fennel seeds, salt and pepper and add a little olive oil and toss to coat the pumpkin. Place in a baking dish and roast 180°C until cooked. In a pan, add 4 tablespoons olive oil together with the sliced onions and a pinch of salt. Cook on high heat stirring constantly until golden brown. Remove immediately and strain off the oil. Return to the pan and add the brown sugar, cinnamon and a squeeze of lemon and cook 1 minute until the sugar dissolves. Remove and drain on absorbent paper. Set aside. In a small bowl combine the mint leaves, coriander leaves and spring onions and add a splash of oil and toss. When the pumpkin is cooked, crumble over the feta, sprinkle with the chickpeas and currants. Sprinkle over the herbs, roasted pumpkin seeds and top with the fried onions.