Pumpkin with chickpeas, kale, pomegranate and tahini dressing

Pumpkin with chickpeas, kale, pomegranate and tahini dressing

By
From
The Natural Cook
Serves
4-6
Photographer
Laura Edwards

This is a salad full of stunning colour and flavour that always goes down very well in the depths of winter. It keeps well, so can be made in advance.

For the salad

Ingredients

Quantity Ingredient
1 quantity Roast pumpkin
glug light olive oil
150g kale or other winter greens, stalks finely chopped, leaves roughly chopped
1 garlic clove, chopped
1/2 pomegranate
100g cooked chickpeas, drained and rinsed

For the tahini dressing

Quantity Ingredient
1 tablespoon tahini
1 garlic clove, crushed
squeeze lemon juice

Method

  1. Heat the oil in a frying pan that has a lid. Add the kale stalks and cook for two minutes. Now add the leaves and garlic and pop the lid on for another two minutes. Season, then remove from the pan.
  2. To remove the seeds from the half pomegranate, hold it over a bowl, round-side up. Thwack it with a wooden spoon all over and let the seeds fall through your fingers and into the bowl.
  3. Make the dressing: in a small bowl, mix the tahini, garlic and lemon juice together. The mixture will become claggy. Add 1 tablespoon water and mix well to form a paste and remove any lumps. Then add another 1 tablespoon water and repeat until you have a smooth dressing with the consistency of double cream.
  4. Mix the roast pumpkin with the wilted kale and chickpeas and arrange the salad on a platter. Scatter with pomegranate seeds and drizzle with the tahini dressing to serve.

Storage

  • The salad will keep for four days in a sealed container in the fridge, though it is best left undressed and without the pomegranate if made in advance. Return it to room temperature before dressing, adding the pomegranate and serving.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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