Recipe Summary
This roast pumpkin salad from NESTLÉ will keep you warm this winter and is simply scrumptious! For more delicious recipes from tastyrecipes.co.nz click here!
Ingredients
| SALAD |
| 1 kg pumpkin, peeled and cut into 1/2 cm thick slices |
| 1 clove garlic, diced |
| 1 tbsp olive oil |
| 1 tbsp MAGGI Garlic Stock Powder |
| 1 can chickpeas, drained, 390g |
| 1/4 cup fresh coriander leaves |
| 2 tbsp toasted slivered almonds |
| DRESSING |
| 2 tbsp plain unsweetened yoghurt |
| 1 tbsp lemon juice |
| 1 tbsp chopped fresh mint |
Method
1. Preheat the oven to 200°C.
2. In a large bowl toss pumpkin slices in garlic, olive oil and MAGGI Garlic Stock Powder.
3. Spread pumpkin on a lined baking tray and roast for 20 minutes, turning once, until brown and cooked.
4. Arrange on a platter with chickpeas, coriander leaves and almonds.
5. Combine dressing ingredients and spoon over salad before serving.
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