Quick & Easy

Moroccan pumpkin and chickpea salad

Fragrant spices, fresh vegetables and bright colours - a summery salad that will do as a meal on its own, or served as a side. Enjoy!
moroccan pumpkin and chickpea salad



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.

The salad and dressing can be made several hours ahead. Assemble salad close to serving.


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