Wednesday, November 2, 2011

Roasted Pumpkin Chickpea and Rocket Salad

I recently made this lovely salad as we were invited for a BBQ at our dear friends' Tanya and Pete's house for Melbourne Cup Day yesterday.  In true tradition I had to make a "different" salad and I immediately fell in love with the sound of this recipe and the taste also.

Very easy to make just don't dress it too early or it will go soggy.  Be quick as it goes very fast - trust me!!

Roasted Pumpkin Chickpea and Rocket Salad
(recipe adapted from Good Taste March 2009)

Serves: 6
ProPoints per serve: 3

2 large red capsicums, halved, deseeded
cooking spray
750 grams Kent pumpkin, peeled, deseeded, cut into 2cm pieces
1 large red onion, halved, thinly sliced
1 x 400 gram can chickpeas, rinsed, drained
200 grams baby rocket leaves
1/4 cup apple cider vinegar
1/4 cup fresh orange juice
1 tablespoon olive oil
1 teaspoon wholegrain mustard
2 teaspoons caster sugar
freshly ground black pepper

Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Spray with cooking spray. Cook under grill for 8-10 minutes or until charred and blistered. Transfer to a sealable plastic bag. Set aside for 5 minutes (this helps lift the skin). Peel and discard skin. Cut the flesh into thick strips.

Meanwhile, preheat oven to 190°C. Spray baking tray with cooking spray. Place the pumpkin on the tray. Bake for 20 minutes or until tender. Set aside to cool.

Combine the capsicum, pumpkin, onion, chickpeas and rocket in large bowl.

Combine the vinegar, juice, oil, mustard, salt and pepper in a small jug or jar.  Mix to combine well and sugar is dissolved. Pour over the salad just before serving and toss to combine.

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