Ingredients:
4 tablespoons Olive Oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon dried chilli flakes
500g pumpkin, seeds removed and wedged
2 red onions, wedged
400g can chickpeas
150g kale
50g feta, crumbled
Dressing:
100g natural yoghurt
1 tablespoon tahini
1 lemon, juiced
1 small bunch coriander
4 tablespoons water
Method:
1. Heat the oven to 200C/fan 180C/gas. Put the olive oil, ground coriander, cumin, smoked paprika, chilli flakes and some seasoning into a bowl and add the pumpkin and red onion, and toss well. Tip onto a large baking sheet, so there’s lots of room around everything to get nice and crisp, and bake for 30 minutes.
2. Add the chickpeas to the tray, give everything a really good toss and put back in the oven for 20 minutes.
3. Meanwhile, put the yoghurt, tahini, lemon juice, coriander and water into a food processor and whizz until smooth and green. It should be thick but drizzle-able.
4. Add the kale to a bowl with ½ of the dressing and massage with clean hands. Leave to marinate for 20 minutes, massaging again half way through.
5. Remove the pumpkin from the oven – it should be cooked through, golden and charred. Leave to one side for 5 minutes to cool slightly. Once the pumpkin has cooled slightly tip into the kale bowl and mix well.
6. Serve on individual plates with more dressing drizzled over and feta sprinkled on top.Â
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Serves 4.
Total Time: 60 minutes
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