From Julie Le Clerc's Simple Cafe Food
1/2 medium crown pumpkin peeled and cut into large cubes
Olive oil for roasting
1 cup of chickpeas, soaked over night in water (or use canned)
2 Tbsp finely shredded fresh coriander or mint
Dressing:
1/2 cup sundried tomatoes
1/4 cup red wine vinegar
3 cloves garlic
1 Tbsp balsamic vinegar
1/2 cup extra virgin olive oil
1 tsp sugar
salt and pepper
1. Preheat oven to 190 deg C. Toss pumpkin cubes lightly in a little oil and roast for 40 minutes or until tender and lightly caramalised. Allow to cool.
2. Drain Chickpeas from soaking water (if using dried), rinse, cover with fresh water and boil 40 -50 minutes or until tender. Drain and cool.
3.To make dressing: heat red wine vinegar and sundried tomatoes together; alow romatoes to soak in hot vinegar to soften. Place all dressing ingredients into the bow of a food processor and process to combine. Do not over-whizz as the mixture should still be a little chunky. Check and adjust seasoning to taste.
4. Toss pumpkin and chickpeas in dressing, place on serving platter and sprinkle with shredded coriander or mint.
Serves 6.
About Me
- Merrans Kitchen
- Hi all. You may be wondering who or what is Scatty? Well Scatty is a cat who likes only one person and one person only. Therefore whatever I do or wherever I am at home, Scatty needs to be involved. Rarely do I spend any time in the kitchen when Scatty isn't getting under my feet and demanding attention. A little tip when looking for specific recipes...use the search button with terms like salads, desserts, etc. to find recipes under each category. I will endeavour to stick to this format. Most of these recipes have been taken or adapted from books and I will try to recognise the original author whenever possible. Where something is a little more original, I have a tendency to add a dash of this or a pinch of that... quantities and specifics are not my strong point. I will attempt to be more specific :-)
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