I recently ate this amazing Moroccan Pumpkin salad at a cafe and rushed home to recreate it. This recipe feeds approximately 2 people with the salad as a main.
1/2 butternut pumpkin, skin left on and cut into large chunks
3 large chat potatoes, skin left on and cut in halves
A dash of olive oil to grease the baking tray
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 roasted 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 here)
1. Preheat oven to 200°C (290°F).
2. Cut up pumpkin and potatoes, leave the skin on. Add them a greased baking tray (I used olive oil).
3. Roast until pumpkin and potatoes are tender on the inside and still crunchy on the outside. You may need to remove one vegetable before the other.
4. While the vegetables are roasting, put together the salad by adding baby spinach, capsicum, onion, chickpeas, coriander, almonds and pinenuts to a bowl. Combine.
5. Make up the salad dressing by mixing dukkah, olive oil, lemon juice and tahini. The proportions are up to you and you might need to experiment to get the taste you want.
6. Once the pumpkin and potatoes have roasted, add them to the salad (preferably still warm) and pour on the dressing. Eat while it’s still warm or at room temperature.
Source: Vegematarian original