This recipe first appeared in Woman's Day.
Moroccan spiced carrot, pumpkin and chickpea salad
It's easy (and delicious) to get your 5+ a day with this Moroccan spiced carrot, pumpkin and chickpea salad recipe. Hearty yet healthy, this is the perfect vegetarian main or side dish
- 25 mins preparation
- 30 mins cooking
- Serves 4
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Ingredients
- 600 gram pumpkin, seeded, cut into wedges
- 1 bunch baby carrots, trimmed, halved lengthways
- 1 red onion, cut into thin wedges
- 1 zucchini, cut into chunks
- 400 gram can chickpeas, rinsed, drained
- 2 tablespoon extra virgin olive oil
- 2 tablespoon Moroccan seasoning
- 1 cup couscous
- 1/3 cup currants
- 120 gram bag baby spinach leaves
- 100 gram soft feta, crumbled
- 1/2 cup pomegranate seeds
- 2 tablespoon dukkah
- mint leaves to serve
Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 2 teaspoon lemon zest, finely grated
- 1 garlic clove, crushed
Method
- 1Preheat oven to very hot, 220°C. Line two oven trays with baking paper.
- 2Divide pumpkin, carrots, onion, zucchini and chickpeas between oven trays. Sprinkle with oil and seasoning. Toss well. Roast for 25-30 minutes, turning halfway through cooking.
- 3For the dressing: In a jug, whisk all the ingredients and season.
- 4Place couscous in a heat-resistant bowl. Cover with boiling water. Set aside for 5 minutes. Fluff with a fork. Toss currants and half the dressing through.
- 5Toss couscous on a platter with veges, spinach and feta. Sprinkle with pomegranate and dukkah. Drizzle over dressing. Scatter mint on top.
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