I want to share my favorite go-to salad, adapted from the Healthy Food Guide cookbook vol 1.
This has been been my salad of choice for bbqs, pot lucks or for using up lots of excess veggies for ages and ages because it’s so easy to throw together and make in large quantities. With my friends and family, this wee gem is now known as “The Asian one with the pumpkin”.
Roast veggie and chickpea salad
1 large kumara (pealed and cubed)
1/2 pumpkin (pealed and cubed)
1 TBS olive oil (I looove infused olive oils, lemon or lime works really well for this)
Salt & pepper
1 x can chickpeas
1 x head broccoli
2 big handfuls baby spinach (about 100gm)
1 TBS sesame seeds
2 TBS olive oil
2 tsp sesame oil
Juice of 1 lemon
1TBS sweet chilli sauce
Pre heat oven to 200 degrees and arrange pumpkin and kumara on a baking tray. Toss veggies with 1 TBS olive oil and season with salt and pepper. Roast in the oven for 40 minutes or until crunchy on the outside and gooey in the middle.
Meanwhile cut broccoli into florets and steam until just cooked (I pop it in the microwave for 3 minutes – easy peasy!!)
When veggies are roasted to your liking, allow to cool slightly and throw in a bowl with broccoli.
Add spinach, chopped coriander (or substitute mint, Vietnamese mint, whatever you like really) and can of drained and washed chickpeas. Gently toss to combine.
Garnish with seaseme seeds.
To make dressing
Add all ingredients to a jar and shake, shake, shake!
Drizzle over salad or allow guests to add their own.
Hint: make additional so you can have leftovers for lunch/dinner (like I did tonight). I promise it gets better!!
Nutritional info: (there abouts)
240 cals, Protein: 4.1g, Total fat: 14.1g, Carbs 24.1, Sugars 10.0g.