Perfect for the cooler months, this salad becomes more of a meal with the addition of braised chickpeas. While there are a few things to do here, they area all very simple, and can be done with ease to serve in under 1 hour, or, can be prepared up to 1 day in advance, with the hot components being reheated and the salad being dressed at the last minute.
- 2 cups of natural yoghurt
- 1 cup of mint
- 1 cup of coriander
- 2 cloves of garlic
- Juice of 1 lemon
- Black pepper
- ¼ Jap or Kent pumpkin, cut into approx. 12 large wedges
- 4 tbsp olive oil
- 3 tbsp Harissa paste
- 1 tin chick peas rinsed and drained
- 1 cup crushed tomato
- 1 tbsp pomegranate molasses, plus extra to drizzle
- ¼ cup flat parsley, roughly chopped
- 1 Lebanese cucumber
- ½ cup pepita seeds, toasted
In a small blender, place half the yoghurt, herbs, garlic and lemon. Blend to a puree, then fold that back through the remaining yoghurt. Season with salt and pepper and set aside or store for longer in the fridge
In a small saucepan, combine the chickpeas, tomato, 1 tbsp harissa, molasses, olive oil and season with salt. Place saucepan over a low heat and cook, stirring for approx. 5 minutes to heat through and allow the flavours to develop. Add the parsley and keep warm.
Preheat an oven to 190°. Toss the pumpkin with the olive oil, left over harissa and season with salt.
Place the dressed pumpkin onto a baking paper lined oven tray and roast for 25 minutes until the pumpkin is golden and soft.
Meanwhile, cut the cucumber in half length-ways and thinly slice. Place in a small mixing bowl with the coriander, mint and pepita seeds. Season with a little salt and dress with olive oil and lemon.
To serve, spoon the herbed yoghurt on your plates. Top with the pumpkin and spoon over the warm chickpeas. Drizzle with some extra pomegranate molasses and place the cucumber salad around the plate. Enjoy!