Harissa pumpkin and chickpea salad
A spicy, comforting salad.
- Serves 4
- Less than 45 minutes
INGREDIENTS
- 1kg pumpkin
- Salt and milled pepper
- 1 Tbsp (15ml) olive oil
- ½ cup (125ml) harissa paste
- 3 Tbsp (45ml) water
- 1 can (400ml) chickpeas, rinsed and drained
- 1 Tbsp (15ml) smoked paprika
- ½ large packet (150g) baby spinach
- ¼ cup (60ml) pumpkin seeds, toasted
- 1 disc (80g) low-fat feta, crumbled
METHOD
- Preheat oven to 200°C.
- Cut pumpkin into wedges.
- Place on a baking tray and season, then drizzle with oil.
- Bake for 20 minutes.
- Mix harissa paste and water and brush onto pumpkin.
- Reduce heat to 180°C.
- Toss chickpeas with paprika, salt and pepper and add to tray.
- Bake for another 10 to 15 minutes. Cool slightly.
- Place baby spinach onto platter and top with pumpkin and chickpeas.
- Scatter with pumpkin seeds and feta. Serve.
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