Roast pumpkin salad
Check out this roast pumpkin, kale and chickpea vegetarian salad with coriander dressing. This super easy gluten free recipe makes an ideal midweek meal for the family. Plus, it's low in calories, too
- 4 tbsp olive oil
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried chilli flakes
- 500g pumpkinseeds removed and wedged
- 2 red onionswedged
- ½ x 400g tin chickpeasdrained
- 150g kale
- 50g fetaoptional
DRESSING
- 100g natural yogurt
- 1 tbsp tahini
- 1 lemonjuiced
- a small bunch coriander
Nutrition: per serving
- kcal245low
- fat16g
- saturates2.7g
- carbs14.7g
- sugars8.1g
- fibre6.2g
- protein7.2g
- salt0.1g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Put the olive oil, ground coriander, cumin, smoked paprika, chilli flakes and some seasoning into a bowl and add the pumpkin and red onion, and toss well. Tip onto a large baking sheet, so there’s lots of room around everything to get nice and crisp, and bake for 30 minutes. Add the chickpeas to the tray, give everything a really good toss and put back in the oven for 20 minutes.
step 2
Meanwhile, put the yogurt, tahini, lemon juice and coriander into a food processor with 4 tbsp of water and whizz until smooth and green. It should be thick but drizzle-able.
step 3
Add the kale to a bowl with ½ of the dressing and massage with clean hands. Leave to marinate for 20 minutes, massaging again half way through.
step 4
Remove the pumpkin from the oven – it should be cooked through, golden and charred. Leave to one side for 5 minutes to cool slightly. Once the pumpkin has cooled slightly tip into the kale bowl and mix well.
step 5
Serve on individual plates with more dressing drizzled over and feta sprinkled on top, if you like.