Harissa Baked Pumpkin and Chickpea Salad
Ingredients
Herb Yoghurt
- 1 cup of Greek yoghurt
- ½ cup of mint leaves
- ½ cup of coriander leaves
- 2 cloves of garlic, crushed
- Juice of ½ lemon
- Black pepper
Baked Pumpkin
- ¼ Jap or Kent pumpkin, peeled and cut into 8 large wedges
- 2 tbsp olive oil
- 2 tbsp Harissa paste
- Salt
Chickpeas
- 1 tin chickpeas rinsed and drained
- 400g tin crushed tomatoes
- 1 tbsp harissa
- 1 tbsp olive oil
- 1 tbsp pomegranate molasses, plus extra to drizzle
- ¼ cup flat parsley, roughly chopped
Cucumber Salad
- ½ cup mint leaves
- ½ cup coriander leaves
- 1 Lebanese cucumber
To Serve
- 3 large handfuls of baby spinach, or salad leaves or snow pea tendrils
- ½ cup pepita seeds, toasted
- Micro greens
Method
1. Preheat oven to 180°C.
2. In a small blender place the herbs, garlic, lemon and half of the yoghurt. Blend to a puree, then fold through the remaining yoghurt. Season with salt and pepper and set aside or store for longer in the fridge.
3. In a small saucepan, combine the chickpeas, tomatoes, 1 tbsp harissa, molasses, olive oil and season with salt. Place the saucepan over a low heat and cook, stirring for 15-20 minutes to thicken. Add the parsley and keep warm.
4. Toss the pumpkin with the olive oil, harissa and season with salt.
5. Place the dressed pumpkin onto a baking tray lined with baking paper and roast for 25 minutes until the pumpkin is golden and soft.
6. Meanwhile, cut the cucumber in half length-ways and thinly slice on a diagonal. Place in a small mixing bowl with the coriander and mint. Season with a little salt and dress with olive oil and lemon.
7. To serve, spoon the herbed yoghurt on a large serving platter or individual plates. Arrange baby spinach leaves or salad leaves. Top with the pumpkin and spoon over the warm chickpeas. Drizzle with some extra pomegranate molasse, place the cucumber salad around the plate. Sprinkle the pepita seeds and micro greens across the salad.