Name: Roast pumpkin, fetta and chickpea salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1.3 kilogram (2¾ pounds) butternut pumpkin, peeled,chopped coarsely; 1 tablespoon olive oil; 1/4 cup (35g) unsalted pistachios; 400 gram (12½ ounces) canned chickpeas (garbanzo beans),rinsed, drained; 1 red onion (100g), sliced thinly; 150 gram (4½ ounces) baby spinach leaves; 1 tablespoon coarsely chopped fresh chives; 100 gram (3 ounces) feta cheese, crumbled; Preserved lemon vinaigrette; 1 clove garlic, crushed; 2 teaspoon finely chopped preserved lemon rind; 2 tablespoon olive oil; 1 1/2 tablespoon white wine vinegar

Roast pumpkin, fetta and chickpea salad

Toasted pistachios and preserved lemon add crunch and zing to this roast pumpkin, fetta and chickpea salad.

Serves 4

Cook

30M

Perfect for your next picnic, barbecues or any get-together with the family and friends.

Looking for more pumpkin recipes?

The safest and easiest way to cut pumpkin and squash

So how do the professionals do it? Is there really a way to cut pumpkin easily?

Start by using a large, sharp, heavy knife for the job; this will get through the tough outer skin and won’t bend or snap once it’s cutting.

For long-shaped pumpkins, like butternut squash, lie the pumpkin on its side and trim the top and base, then cut off the neck.

With the piece upright, cut around the pumpkin with a knife (you could also use a strong, wide-style peeler).

Turn the piece on its side and cut the pumpkin into rounds, before stacking a couple of rounds together and cutting into a dice shape.

For large, round pumpkins such as Queensland Blue or Kent, cut across the top, using a rocking action.

With Kent pumpkins, remove the seed and place cut side down. As the skin is edible, simply cut it into thin wedges to roast.

Now your pumpkin is ready to use in your favourite recipe.

Ingredients

1.3 kilogram (2¾ pounds) butternut pumpkin, peeled,chopped coarsely

1 tablespoon olive oil

1/4 cup (35g) unsalted pistachios

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

1 red onion (100g), sliced thinly

150 gram (4½ ounces) baby spinach leaves

1 tablespoon coarsely chopped fresh chives

100 gram (3 ounces) feta cheese, crumbled

Preserved lemon vinaigrette

1 clove garlic, crushed

2 teaspoon finely chopped preserved lemon rind

2 tablespoon olive oil

1 1/2 tablespoon white wine vinegar

Method

1.Preheat oven to 200°C/400°F.

2.Combine pumpkin and oil in a large baking dish; season. Roast about 15 minutes or until tender.

3.Meanwhile, place nuts on a baking tray; roast, in oven, about 3 minutes or until golden. Remove from tray immediately

4.Make preserved lemon vinaigrette. Combine ingredients in a screw-top jar; shake well.

5.Place pumpkin in a large bowl with chickpeas, onion, spinach leaves and vinaigrette; toss gently to combine. Serve salad sprinkled with nuts, chives and cheese.

To use preserved lemon rind, remove and discard the pulp, squeeze juice from rind, rinse rind well and chop finely.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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