Wednesday, March 21, 2007

March 19, 2007: Pumpkin and chickpea salad

Funny that Kitchen Hand just posted about assembly-line cooking. After a weekend of eating out, and eating out in a very unwholesome way, dinner on Monday night was little more than throwing together some nutritious ingredients without too much fuss or creativity. (Though to be fair, one might consider KH's combination of couscous, sardines and sweet chilli sauce to be highly creative!) Thankfully this assembly-line dish doesn't skimp too much on flavour.

Pumpkin and chickpea salad

Roast two red capsicums until the skin is black. While they're roasting, remove the skin of a quarter-pumpkin and dice the flesh into cubes.

Once the capsicum skins are blackened, take 'em out of the oven to cool. Use their tray for the diced pumpkin, drizzling with just a little olive oil. Bake the pumpkin in a moderate oven for about 20 minutes, giving it one or two stirs along the way.

As the pumpkin bakes, rinse two cans-worth of chickpeas. Once the capsicum is cooled, peel off the skins and chop up the flesh into strips. Make a dressing of two tablespoons of mustard (preferably wholegrain, but I used Dijon) with a bit of honey or sugar. Don't over-sweeten, the pumpkins will add their bit.

Once the pumpkin is tender, mix the lot together in a large bowl, along with generous handfuls of baby spinach leaves.

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