Salad with pumpkin, chickpeas and tahini dressing (30 minutes)
Autumnal 25 minute salad with delicious baked pumpkin and chickpeas, covered in a delicious tahini dressing. The perfect side dish or skin dish, combined with homemade spelt bread or crunchy fresh vegan rolls.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2large portions
Calories 753kcal
Ingredients
FOR THE SALAD:
170-200gmixed green saladArugula, or other lettuce to taste
150gCherry tomatoeshalved
FOR THE OVEN VEGETABLES:
500gButternut squashfreed from the peel, cored and I cut pieces
265gChickpeas drained and well washed*.or jar with 400g
Preheat oven to 190 degrees. Line baking sheet with baking paper.
FOR THE OVEN VEGETABLE: Place butternut squash cubes and chickpeas in a large bowl, mix with curry powder, frying oil, salt and pepper. Pour onto the baking sheet, spread well and bake for 20 minutes. When the baking time is over, remove from the oven and let cool briefly. Set aside.
500 g Butternut squash, 265 g Chickpeas drained and well washed*., 2 tbspn Curry powder**, 30 ml Frying and baking oil or other high-heat oil, Sea salt to taste, Pepper to taste
FOR THE TAHINI DRESSING: Place all ingredients in a small blender, jar or just a bowl and blend well until a creamy sauce is formed. Season and set aside.
80 g Tahini, 15 ml Maple syrup, 30 ml Lemon juice, ½ tbspn Garlic powder or a fresh clove of garlic, Sea salt to taste, Black pepper to taste, 60 ml warm water for dilution
To serve, divide leaf lettuce and cherry tomatoes between 2 large or 4 small plates, decorate with oven vegetables, pour the dressing over, garnish with pumpkin seeds and serve with fresh spelt bread (optional).
170-200 g mixed green salad, 150 g Cherry tomatoes