Ingredients
1.5kg pumpkin
peeled, cut into large cubes
2 tsp cumin
2 tsp ground coriander
⅓ cup vegetable oil
400g chickpeas
drained and rinsed
8 dried figs
diced
1 red onion
sliced
1 cup fresh coriander leaves
roughly chopped
1 large lemon
rind grated, juiced
⅓ cup olive oil
Equipment
- 1 bowl
- 1 baking trays
- 1 baking paper
Instructions
- Preheat oven to 200°C fan-forced. Line 2 baking trays with baking paper and set aside.
- In a bowl, toss the pumpkin with cumin, coriander and vegetable oil until completely coated. Spread pumpkin in a single layer on the baking trays and cook for 20-25 minutes. Remove from trays and cool.
- Place pumpkin, chickpeas, figs, onion, coriander leaves, lemon rind, lemon juice and olive oil into a bowl and toss gently to coat. Serve.
Notes
Tip
I used soft and juicy semi-dried figs for this recipe.
Tip
You can use the pumpkin while it's still warm if you are in a hurry.
Tip
If you're preparing this salad in advance, it is best to add the coriander just before serving so it keep its fresh taste and crisp texture.
