Moroccan Salad with Mini Pumpkins
 
Prep time
Cook time
Total time
 
This salad is delicious served on its own You can add avocado, chopped baby tomatoes and cucumber, borlotti, and red beans to make it a healthy and nutritious meal on its own.
Author:
Recipe type: Savoury
Serves: 4
Ingredients
  • Mini Pumpkins
  • For the Salad:
  • I can chickpeas
  • 1 can corn
  • 1 small red pepper, chopped
  • 1 small red onion, chopped
  • ¼ cup rice of your choice
  • 2 sticks celery
  • 6 Green beans
  • (You can add borlotti or red beans if you like)
  • Coriander
  • Pumpkin seeds , cashew nuts and sunflower seeds, roasted
  • Dressing:
  • 6 tablespoons fresh lime or lemon juice
  • 5 tablespoons extra virgin olive oil
  • 1 clove garlic roughly chopped
  • ½ teaspoon ground cumin
  • 1 small red chilli
  • a handful of coriander
  • salt and freshly ground black pepper to taste
Instructions
  1. Cut the top off the pumpkins and roast at 180ºC, cut side down for 10 minutes, until the flesh is cooked but the outside still firm.
  2. To make the salad, in a large bowl add drained chickpeas and corn.
  3. Chop the onion, pepper, green beans and celery finely, and add.
  4. Cook ¼ cup of rice of your choice and drain. Add to the salad.
  5. Roast seeds and nuts and add to the salad.
  6. To make the Dressing.
  7. Combine the dressing ingredients in a jug or bowl and blend with an immersion blender.
  8. It should become thick and creamy and slightly green in colour from the coriander.
  9. Pour over the salad and fill the pumpkins.
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/october-is-pumpkin-month/