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Roast pumpkin and chickpea salad recipe

Roasted pumpkin with a tahini dressing - this is one salad you need in your life.

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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What to do

  • 1. Preheat oven to 180 degrees Celsius.

  • 2. Place pumpkin, garlic and onion into a dish with a generous drizzle of olive oil, thyme, salt and pepper. Mix up to ensure vegetables are covered in oil.

  • 3. Roast in the oven for approximately 30mins or until cooked.

  • 4. Allow garlic to cool for a few minutes and squeeze the cloves out from the skin.

  • 5. In a bowl mix cooked vegetables, roquette, chickpeas, capers and pumpkin seeds.

  • For the Dressing

  • 1. In a small bowl mix tahini, lemon juice and water (keep stirring and adding more water until it’s a nice runny consistency).

  • 2. Pour dressing over salad and sprinkle with a few more capers and pumpkin seeds for presentation.

  • Find more amazing vegan recipes at forkinvegan.com

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