Green salad with roast butternut, chickpeas and African dressing

Recipe from: 10/11/2007 12:00:00 AM

Ingredients 17
Servings 6
Time 20 mins

Ingredients

  • African Dressing
  • 80
    ml
    sunflower oil
  • 37
    ml
    lemon juice
  • 5
    ml
    paprika (smoked if desired)
  • 5
    ml
    ground cumin
  • 2
    ml
    ground coriander
  • 1
    ml
    ground cinnamon
  • 4
    ml
    honey or brown sugar
  • salt and freshly ground black pepper
  • 5
    ml
    grated lemon rind
  • 45
    ml
    chopped fresh parsley, coriander and/or mint
  • Salad
  • 1
    butternut, peeled, seeded and cut into strips
  • olive oil
  • selection of salad greens including rocket
  • 1
    tin
    (410 g) chickpeas, drained
  • pumpkin seeds
 

Method

10 mins
 
Dressing
Blend the ingredients with a wire whisk and leave to stand so the flavours can develop.
Salad
Preheat the oven to 200 °C.
Arrange the butternut in a single layer in a roasting pan, drizzle with oil and roast for about 20 minutes or until done.
Drizzle with a little of the dressing and leave to cool.
Arrange the salad greens on a platter and top with the butternut and chickpeas.
Moisten with the dressing and scatter the pumpkin seeds on top.
Serve with the remaining dressing on the side.
 

Read more on: roast
 

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