Roast balsamic pumpkin saladAugust 29, 2013
Enjoy a symphony of sweet tenderness, bursting freshness, and dark balsamic twist.
Ingredients for two people
|350 g||pumpkin, chopped into 1 cm cubes|
|3 tbs||olive oil|
|1/2||red capsicum, finely chopped|
|1 bunch||spring onion, finely chopped|
|1 tin||chickpeas, strained & rinsed|
|1||long red chilli, deseeded & finely chopped|
|2 tbs||balsamic vinegar|
For the pumpkin
Heat the oven to 180C. Cut the pumpkin into 1x1cm squares and place on a baking tray, lightly dress the pumpkin with olive oil, and salt and pepper then place on the top shelf of the oven for 25 minutes or until golden brown. Keep an eye on it as cooking time will vary depending on your oven.
For the salad
Combine the capsicum, spring onion, chickpeas, rocket and coriander in a salad bowl with a dash of olive oil and seasoned with salt and pepper. Toss well to combine.
Finely dice the chilli. When the pumpkin is ready remove from the oven and add the chilli and balsamic vinegar to the baking tray. Toss the pumpkin, being careful not to crush the pieces. It’s important to do this step while the pumpkin is still hot because that’s when the balsamic and the chilli really come together with the sweetness of the roasted pumpkin. Add the pumpkin to the salad bowl and lightly toss (again being careful not to squash the pumpkin).
Divide the pumpkin salad between plates, season with salt and pepper, and enjoy!
To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au