GLUTEN-FREE CARDAMOM-ROASTED PUMPKIN WITH LIME AND CHICKPEAS
There’s a lot going on in your mouth when you take a spoonful of this delicious warm salad - the earthiness of aromatic spices and pumpkin, the wholesome nuttiness of chickpeas, the citrus tones of lime, a touch of heat from chillies and the cooling benefits of a yoghurt dressing.
I could eat a plate of this warm salad on its own for lunch or dinner, but it also makes a great side with barbequed meats and other vegetables. A big platter looks colourful and impressive on a shared table.
We like to think of it as a little bit Ottolenghi, a little bit Middle Eastern and right up our gluten-free, Coeliac’s Revenge alley.
Caren
CARDAMOM-ROASTED PUMPKIN WITH LIME AND CHICKPEAS
Serves 6 as a side or 4 as a light meal.
Preheat oven to 200°C. Line a large oven tray with baking paper.
Pumpkin
1.5 kg butternut pumpkin
3 tablespoons olive oil
1 teaspoon crushed cardamom seeds
½ teaspoon each of ground cinnamon and ginger
1 teaspoon sea salt
Yoghurt Tahini Dressing
250 gm Greek yoghurt, we use Attiki brand
50 gm tahini
2 limes, zest and juice
1 teaspoon sea salt
Pinch ground white pepper
40 ml water
Toppings
3 small limes
½ teaspoon sea salt
1 tablespoon olive oil
1 cup cooked chickpeas
1 jalapeno chilli, thinly sliced
½ cup picked coriander leaves
1 small red chilli, thinly julienned, optional
1 tablespoon pistachio slivers, optional
Very carefully cut the pumpkin in half (or ask your greengrocer to do this) then skin and deseed it. Cut the halves into 1cm slices. You need about 1200gm. Place the slices, olive oil and spices in a large bowl. Toss to thoroughly coat the slices. Transfer to the prepared tray in one layer or only slightly overlapping. Pour over any remaining spice mixture. Sprinkle over the salt. Roast for 20-25 minutes or until the slices are tender but not falling apart. Set aside in a warm place but do not cover or the pumpkin will sweat. (The dish can be made ahead to this point. When completely cool, transfer to a container and refrigerate until required. Warm gently before using.)
Meanwhile prepare the dressing. Place all the ingredients in a bowl and whisk until well combined. Add more tahini, lime, salt and pepper to taste. (The dressing can be made ahead and refrigerated until required.)
For the toppings, first skin and segment the limes. Cut the segments into pieces. Transfer to a small bowl then add the salt and olive oil. Set aside. Have all the other topping ingredients at the ready.
Transfer the warm pumpkin slices to a large, warmed serving platter and scatter over the chickpeas. Next scatter over the lime pieces and juices, then the other toppings in what ever order you please. Spoon over or drizzle some of the dressing in a decorative pattern. Serving the remaining dressing in a bowl.