joker13, is this the Julie Le Clerc pumpkin salad that you enjoy!
ROAST PUMPKIN and CHICKPEA SALAD with SUNDRIED TOMATO DRESSING ½ medium crown pumpkin, peeled and cut into large cubes olive oil for roasting 1 cup chickpeas, soaked overnight in water 2 tbsp finely shredded fresh corianderormint
Dressing: ½ cup sundried tomatoes ¼ cup red wine vinegar 3 garlic cloves 1 tbsp balsamic vinegar ½ cup extra virgin olive oil 1 tsp sugar saltandpepper
Preheat oven to 190°C. Toss pumpkin cubes lightly in a little oil and place into a roasting pan. Roast for 40 minutes, or until tender and lightly caramelised.Allow to cool. Drain chickpeas from soaking water and rinse.Place into a large saucepan and cover with fresh water.Boil for 40-50 minutes or until tender.Drain and allow to cool.
To make dressing: Heat vinegar and sundried tomatoes together; allow tomatoes to soak in hot vinegar to soften. Place all dressing ingredients into the bowl of a food processor process to combine.Do not over-whiz - the texture should remain a little chunky.Check and adjust seasoning to taste.
Toss pumpkin and chickpeas in dressing, place on serving platter and sprinkle with shredded coriander or mint. Serves 6.:-))
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