Chickpea, pumpkin and kale salad
Ingredients
2 cans chickpeas, drained and rinsed
1 wedge of pumpkin, peeled and cut into chunks
2 large red onions, sliced
1 bunch kale, chopped
1 tbs pomegranate molasses
1 tbs sherry vinegar
Extra virgin olive oil
½ cup walnuts, toasted
½ cup parsley, chopped
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Λαχανικά στο φούρνο με πορτοκάλι
Method
Prepare all vegetables. Drain and rinse chickpeas.
Heat the oven to 180C. Place the diced pumpkin on a tray lined with baking paper, drizzle with olive oil, season and bake until golden and soft (about 20 minutes). Leave to cool.
In a fry pan heat 2 tbs of the olive oil, add the sliced onions and gently cook, stirring occasionally until soft and caramelised. Leave to cool.
Bring a saucepan of salted water to the boil and blanch the kale for 2 minutes. Remove and refresh in a bowl of cold water. Drain.
To assemble salad, place the roasted pumpkin, caramelised onions, blanched kale, chickpeas, pomegranate molasses, sherry vinegar and 3 tbs olive oil in a large bowl and mix to combine. Check seasoning and adjust. Garnish with chopped parsley and toasted walnuts before serving.
Optional: crumble goat's cheese on top or feta for some extra protein.
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Kεφτέδες με Kολοκύθα και Φέτα
