Spiced Chickpea, Kale & Squash (or Pumpkin) Salad
This is a hearty salad, packed with flavour and goodness – it takes a little time to prepare but is a meal in itself, and is certainly worth it. The contrasting green of the kale and orange of the squash provide important nutrients to help support our health through the dark winter months. They provide nutrients like vitamin C and beta-carotene that our body converts into vitamin A, both important antioxidants that we need to help fend off unwanted sniffles. The crunchy parsnip fries on top make it a bit special but if you’re pushed for time, skip them.
- Butternut squash or half a pumpkin, roughly 500g, sliced or diced
- Coconut oil
- 1 tin chickpeas, drained
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ chilli powder
- ½ tsp salt flakes
- 1 tsp raw honey (vegan alternative – coconut blossom nectar)
- 150 bag of kale, large stalks removed
- Juice of one lemon
- 1 clove garlic, crushed
- 2-3 tbsp extra virgin olive oil
- 1 large parsnip, spiralised or cut into very thin strips
- Coconut oil or olive oil for frying
- 2 tbsp tahini
- Juice of one lemon
- 2-3 tbsp water
Pre heat oven to 200C fan.
Drizzle the pumpkin with oil and roast in the oven for 25-30 minutes or until browned on the edges and cooked.
Toss the chickpeas in a bowl with cumin, paprika, chilli powder, salt and honey, a splash of oil. Spread them on a tray and add to the oven for 15 – 20 minutes, shaking occasionally. Leave chickpeas to cool on the tray and they will crisp up.
Combine the lemon juice, garlic and 2-3 tbsp olive oil and massage into the kale with your hands in a large bowl for 3-4 minutes until it begins to shrink in volume and is glossy all over.
In a small heavy pan melt enough coconut oil to cover and fry off the parsnip until golden brown, leave to drain on a kitchen towel.
Mix the tahini and lemon juice, it will thicken up and add enough water to get a smooth just pourable paste.
Assemble, top with the parsnip fries, and drizzle with the tahini dressing.
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