Recipe

Persian pumpkin salad

This hearty salad is topped with crunchy pistachios, tasty dukkah and a drizzle of lemon for a flavoursome way to bulk up your main meal.

  • 15 mins preparation
  • 25 mins cooking
  • Serves 8
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Ingredients

Persian pumpkin salad
  • 2 red capsicums, quartered, seeded
  • 1 kilogram pumpkin
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1/2 bunch coriander
  • 1/2 bunch mint
  • 1/2 cup chopped pistachios
  • 2 tablespoon dukkah
  • lemon, to serve

Method

Persian pumpkin salad
  • 1
    Preheat grill to high and oven to 200°C.
  • 2
    Grill capsicums for 10 minutes. Cool, covered. Peel and slice.
  • 3
    Slice half pumpkin. Toss on oven tray with olive oil and cumin. Bake for 25 minutes.
  • 4
    Pulse remaining pumpkin in a food processor until chopped.
  • 5
    Saute pumpkin for 5 minutes. Combine pumpkin with coriander, mint, pistachios and dukkah. Serve with lemon.

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