Inspired by Sam & Sam Clarke in their beautiful book Casa Moro The Second Cookbook.
For a while there I gave up pumpkin in favour of the more reliably flavour packed sweet potato but I’ve really been getting back into it this Autumn. If you’re not ready to risk it with pumpkin by all means substitute in sweet potato.
This salad really capatilises on the nutty sweetness of good roast pumpkin, highlighted with a few spices. It really is the business and it’s vegan too.
I leave my skins on my pumpkin when I’m roasting, mostly because I’m lazy and peeling pumpkin is hard work, but also because they taste seriously good when they’re all roasted and soft. Almost like a little flavour explosion.
If you can’t get your hands on tahini, a little natural yoghurt well seasoned with salt and pepper and given a kick with the garlic would make a lovely substitute.
1kg jap or butternut pumpkin or sweet potato, cut into wedges
4T olive oil
1t cumin seeds
1t coriander seeds
pinch chilli flakes, optional
2 x 400g (14oz) cans chickpeas, drained
Â½ small red onion, finely chopped
small handful almonds, roasted, optional
few sprigs coriander, leaves picked
for the dressing:
1 clove garlic, finely pounded
4T lemon juice
2T extra virgin olive oil
Preheat oven to 200C (400F).
Drizzle half the oil over a large baking tray and place pumpkin on the tray in a single layer. Drizzle with remaining oil then scatter over spices and chilli and season well with s&p. Roast pumpkin, turning every now and then for about an hour or until the pumpkin is soft and slightly golden.
Meanwhile, combine all the dressing ingredients and season well. Taste and adjust to suit your preference. Adding additional lemon if you want to freshen things up or more oil if it’s a little too feisty.
Place chickpeas in a strainer and boil some water in a kettle or saucepan. Pour boiling water over chickpeas to get rid of the canned flavour and drain well. When the pumpkin is cooked scatter over the chickpeas and onion and allow everything to mingle for a few minutes.
Place pumpkin mixture on a serving platter and scatter over almonds and coriander leaves. Drizzle with the sauce and serve warm as is or with some pita bread.