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Roast pumpkin, chickpea salad with
sun-dried tomato dressing |
| © copyright Julie Le Clerc, Simple Café
Food (Penguin Books, 1999) |
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| This is certainly one of the most popular salads
I’ve ever created. The sun-dried tomato dressing has many uses;
it is great tossed through pasta, potatoes, or even as a dressing
for fresh tomatoes. |
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| Serves 6 |
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| ½ medium crown pumpkin,
peeled and cut into large cubes |
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| 1 cup chickpeas, soaked overnight
in plenty of water |
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| 2 tablespoons chopped fresh
coriander or mint |
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| Dressing |
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| ½ cup sun dried tomatoes |
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| ¼ cup red wine vinegar |
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| 3 cloves garlic |
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| 1 tablespoon balsamic vinegar |
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| ½ cup extra virgin olive
oil |
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| 1 teaspoon sugar |
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| sea salt |
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| freshly ground black pepper |
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| 1. |
Preheat oven to
190C. Toss pumpkin cubes lightly in a little oil and place in
a roasting pan. Roast for 40 minutes or until tender and lightly
caramelised. Remove to cool. |
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| 2. |
Drain chickpeas
from soaking water and rinse. Place in a large saucepan and
cover with fresh water. Boil for 40-50 minutes or until tender.
Drain and set aside to cool. |
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| 3. |
To make the dressing,
heat vinegar and sun dried tomatoes together in a small saucepan.
Set aside for tomatoes to soak in hot vinegar and soften. Place
all dressing ingredients into the bowl of a food processor and
process to combine. Do not over whiz; the texture should remain
a little chunky. Check and adjust seasoning with salt and pepper
to taste. |
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| 4. |
Place pumpkin and
chickpeas in a bowl and toss with dressing. Arrange on a serving
platter and sprinkle with shredded coriander or mint. |
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