Roasted Pumpkin Salad

Ingredients

    1/2 cup cut Pumpkin (Hokkaido)
    6 Cherry tomatoes
    1/3 cup Chickpeas
    1 tbsp Hummus
    1/2 Garlic clove

    1 tsp Chipotle pepper
    1/2 tsp Cheyenne Pepper
    Balsamic vinegar
    Chia seeds
    Hemp seeds
    Sunflower / Pumpkin seeds
    Rosemary
    Olive oil
    Roasted pumpkin seed oil

30min

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Directions:

1. Cut the garlic clove and the pumpkin in thin slices and add it to a baking tray. Sprinkle it with 1tbsp olive oil, 1/2 tsp dried (or fresh) rosemary, salt and pepper. Mix well and put it in the oven on medium heat (180deg) for about 10 minutes. After 10 minutes, add six whole cherry tomates to the tray, mix it again to make sure they are covered with a bit of oil and put it back in the oven for about 5 minutes.

2. Strain the chickpeas and add them to a pan on Medium heat. The drier the chickpeas, the crunchier they will turn out. Leave them in the pan while making sure they don’t stick to the bottom until they get slightly roasted (about 5-8 minutes). Now you can add a teaspoon of olive oil, 1/2 tsp chipotle pepper and 1/2 tsp cheyenne pepper. And keep on roasting them for about 5 minutes on higher heat. Keep on moving them around to make sure nothing gets burnt and they get evenly roasted.

3. Right before the chickpeas are ready, turn the heat back to medium and make some room in the pan for the sunflower and pumpkin seeds (or your seeds of choice) and roast them for about 3 minutes (keep on moving them around to not burn them).

4. Now you can assamble. Add the salad leafs to a your plate or bowl and top it off with the remaining fresh cherry tomatos, your roasted pumpkin and tomato mix, the chickpeas and seeds, a scoop of hummus, a sprinkle of chia and hemp seeds and lastly a drizzle of roasted pumpkin seed oil and 1tbsp of balsamic vinegar (or as much as you like, I’m slightly obsessed with vinegar, so my salads always contain more vinegar than oil).