Roast Pumpkin Salad with Chickpeas and Feta

, from Issue #17. September, 2015
Photography by Nick Tresidder.
Roast Pumpkin Salad with Chickpeas and Feta

Serves: 4


1 buttercup pumpkin
8 vine-ripened tomatoes
½ teaspoon each ground cumin and cinnamon
1 teaspoon sweet smoked paprika – optional
¼ - ½ teaspoon chilli flakes
2 cloves garlic, crushed
3 tablespoons olive oil

300 grams green beans, stem end removed
8 fresh dates
¼ cup pine nuts, toasted
1 x 400 gram tin cooked chickpeas, rinsed and drained
2 handfuls baby spinach

3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 clove garlic, crushed
sea salt and freshly ground pepper

To finish
100 grams feta, sliced


Preheat the oven 180°C.

Cut the pumpkin into four wedges and scrape out the seeds. Place on a lined baking tray along with the tomatoes.

Combine the spices, garlic and oil and brush onto both sides of the pumpkin and over the tomatoes. Season. Roast the pumpkin for about 35 minutes or until tender and caramelised around the edges. Roast the tomatoes until the skin looks wrinkly and starts to split – about 10 minutes.

Salad: Cook the beans in boiling salted water until just tender. Drain and refresh in iced water. Drain and pat dry. Remove the stones from the dates and slice.

Dressing: Whisk the ingredients in a small bowl and season to taste.

To serve: Place the pumpkin in shallow bowls. Toss the salad ingredients and the dressing together. Pile up in the pumpkin wedges layering with the feta cheese. Garnish with the tomatoes. The salad is lovely served warm or at room temperature.