Name: Moroccan pumpkin and chickpea salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 medium_piece butternut pumpkin (1.4kg), peeled; 2 tablespoon extra virgin olive oil; 2 teaspoon ras el hanout; 400 gram (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed; 1 tablespoon lemon juice; 1 tablespoon finely chopped preserved lemon rind; 200 gram (6½ ounces) greek-style yoghurt; 1/2 small_piece red onion (50g), sliced thinly; 1 fresh long red chilli, chopped finely; 1/2 cup loosely packed fresh coriander (cilantro) leaves; 1/2 cup loosely packed fresh mint leaves

Ingredients

1/2 medium_piece butternut pumpkin (1.4kg), peeled

2 tablespoon extra virgin olive oil

2 teaspoon ras el hanout

400 gram (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed

1 tablespoon lemon juice

1 tablespoon finely chopped preserved lemon rind

200 gram (6½ ounces) greek-style yoghurt

1/2 small_piece red onion (50g), sliced thinly

1 fresh long red chilli, chopped finely

1/2 cup loosely packed fresh coriander (cilantro) leaves

1/2 cup loosely packed fresh mint leaves

Method

1.Preheat oven to 200°C/400°F.

2.Cut pumpkin into 2cm (¾-inch) thick wedges; place on a large baking-paper-lined oven tray. Combine oil and ras el hanout in a small bowl; brush over pumpkin. Season. Roast 20 minutes or until tender. Cool slightly.

3.Meanwhile, place a quarter of the chickpeas in a small bowl; mash with a fork. Stir in juice, rind and yoghurt; season to taste.

4.Arrange pumpkin on a serving platter; top with remaining chickpeas, onion and dressing. Sprinkle with chilli and herbs.