Salads are so delightful and delicious these days that they are no longer something you have on the side. I recently ate this amazing salad at a cafe and rushed home to recreate it. Then I realised that I had already made a similar dish without a Moroccan flavour (http://vegematarian.com.au/2011/01/28/roast-pumpkin-and-spinach-salad/).
Add whatever vegies take your fancy! This recipe feeds approx 2 people.
1/2 large pumpkin (I used a ‘blue’), cut into large chunks and roasted in the oven until tender
3 large chat potatoes, cut in half and roasted with the pumpkin until tender
2 cups of baby spinach
1/2 red onion, finely sliced (optional)
1/2 red capsicum, cut into small slices (and roasted if you’d like)
1 handful of fresh coriander, finely chopped
1 cup of cooked chickpeas
1/4 cup of toasted pinenuts
1/3 cup of roasted almonds, roughly chopped
1 teaspoon of tahini
1 tablespoon of fresh lemon juice
1 tablespoon of olive oil or flaxseed oil
4 tablespoons of dukkha (see the recipe by clicking here)
1. Cut up pumpkin and potatoes. Roast until tender on the inside. and crunchy on the outside.
2. While the vegies are roasting, put together the salad by adding baby spinach, capsicum, onion, chickpeas, coriander, almonds and pinenuts to a bowl. Combine.
3. Make up the salad dressing by mixing dukkah, olive/flaxseed oil, lemon juice and tahini. The proportions are up to you and you might need to experiment to get the taste you want.
4. Once the pumpkin and potatoes have roasted, add the pumpkin (preferably still warm) to the salad and pour on the dressing. Serve the salad on top of the potatoes and eat while it’s still warm.
An original for Vegematarian.