Warm Roast Pumpkin And Chickpea Salad

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 500 g butternut pumpkin
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• salt and pepper, to taste
• 150 g snow peas, trimmed, thinly sliced diagonally
• 800 g chickpeas, drained
• 1/3 cup sun-dried tomato, drained and chopped
• 1/2 cup fresh mint, coarsely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon balsamic vinegar
• 2 teaspoons caster sugar

Recipe

• 1 peel pumpkin, discard seeds. cut into 2cm pieces. place in a baking dish with oil and cumin. season. toss well to combine.
• 2 cook in a hot oven (200c) for 25 minutes, or until lightly browned and tender.
• 3 meanwhile, to make balsamic dressing, place all ingredients (last four ingredients) in a saucepan. stir over a low heat until warm and sugar is dissolved. season.
• 4 add snow peas to a saucepan of boiling water. boil for around 30 seconds. drain. rinse under cold water. drain well.
• 5 to serve, place pumpkin, snow peas, chickpeas, tomatoes and mint in a large bowl. drizzle with warm dressing. toss to combine.