This salad takes a little more prep, but is worth it. It\u2019s better with the pumpkin and ceci hot, so make it at the weekend, or for dinner to go with a steak or roast chicken.<\/p>\n
First prepare the baked pumpkin: Get a small piece of pumpkin (750g or so), peel the skin off and cut into small cubes, roughly 1.5 to 2 cm. Mix in a bowl with some melted butter or olive oil till coated, add some sea salt and paprika, and mix again. Bake at about 180C till soft, which takes 30-40 minutes.<\/p>\n
When it\u2019s nearly ready, prepare the ceci: Once we\u2019ve looked at how to prepare legumes in lesson 8, you can cook up your own chickpeas. But for now, we\u2019ll use tinned. Open a large tin chick peas. Rinse, drain well and dry off with a paper towel. You should be able to get all the skins off at the same time. Melt 2 Tbs butter or olive oil in a large frypan and add 1 Tbs olive oil, 1 tsp sea salt & 1 heaped tsp Greggs chilli seasoning (or similar mix). Mix together. Toss the chick peas in the butter mix, then heat through in the frypan for about 10 mins over a moderate heat, shaking or stirring a couple of times.<\/p>\n
Meanwhile, prepare the salad base: Line a bowl with some mesclun salad or baby spinach tossed in dressing. Spoon a generous handful of ceci over the top. Then sprinkle on a handful of baked pumpkin (or yams or kumera would also be OK) and a Tbs of crispy almonds. Garnish with chopped pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"
This salad takes a little more prep, but is worth it. It\u2019s better with the pumpkin and ceci hot, so make it at the weekend, or for dinner to go with a steak or roast chicken. First prepare the baked pumpkin: Get a small piece of pumpkin (750g or so), peel the skin off and cut into small cubes, roughly 1.5 to 2 cm. Mix in a bowl with some melted butter or olive oil […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13,9,7,10,5,22,18,4,23,12],"tags":[],"_links":{"self":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/741"}],"collection":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=741"}],"version-history":[{"count":1,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/741\/revisions"}],"predecessor-version":[{"id":742,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/741\/revisions\/742"}],"wp:attachment":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=741"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=741"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=741"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}