Green salad with roast butternut, chickpeas and African dressing

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6 servings Prep: 20 mins, Cooking: 10 mins
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Great for a crispy lunch under the trees.

By Food24 November 03 2009
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Ingredients (15)

African Dressing
80.00 ml sunflower oil
37.00 ml lemon juice
5.00 ml paprika
5.00 ml cumin — ground
2.00 ml coriander — ground
1.00 ml cinnamon — ground
4.00 ml honey — or borwn sugar
0.00 sea salt and freshly ground black pepper
5.00 ml lemon — zest only
45.00 ml fresh parsley — chopped
Salad
1.00 butternut — peeled, deseeded and sliced
0.00 fresh chillies — 573
0.00 salad greens
1.00 tin chickpeas
0.00 pumpkin seeds
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Method:

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.



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