Roasted Pumpkin & Hummus Winter Salad

Ingredients

US|METRIC

4 SERVINGS

• 1 pumpkin (small, 900 g / 2 lb)

• 4 tablespoons olive oil

• 500 grams mixed mushrooms (such as portobello, chestnut, oyster or shiitake)

• 1 teaspoon sage (chopped)

• 6 tablespoons extra virgin olive oil

• 1/2 lemon (zest and juice)

• 2 tablespoons honey

• 1 tablespoon white wine vinegar

• 1 bunch kale (purple kale or Cavolo Nero, or a mix, stalks removed and roughly chopped)

• 2 beetroots (mixed colored, we use yellow and polka beet, scrubbed and finely sliced or shaved into thin rounds)

• 100 grams red grapes (halved)

• seeds (Spicy)

• 1 teaspoon olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon cumin

• 1 pinch cayenne

• 1/2 cup mixed seeds

• 250 grams hummus

• 1 handful parsley (finely chopped)

DIRECTIONS

1. Preheat the oven to 200°C / 400°F fan mode.
2. Cut the pumpkin into large chunks (5 cm / 2 inch) and place on a baking tray, drizzle with 2 tbsp oil, season with salt and pepper and roast for 50 minutes.
3. Trim the mushrooms. Larger ones can be halved and sliced and smaller kept whole or halved. Place in a bowl with the sage and toss with the remaining two tablespoons of oil, season with salt and pepper and place on a baking tray.
4. Once the pumpkin has had 10 minutes add the mushroom tray and roast for a further 25-30 minutes.
5. Prepare the spicy seeds by heating the oil in a pan along with the spices. Add the seeds and toast for a few minute our until crunchy. Set aside.
6. Stir together olive oil, lemon, honey and vinegar into a salad dressing. Toss the kale, beets and grapes in half the dressing. dressing. Season to taste.
7. Remove the pumpkin and mushroom from the oven and whilst it is still warm, pour over the remaining dressing.
8. To plate spread the hummus on one side of a large serving platter (or you can do individual plates), add the roasted pumpkin and mushrooms, top with the salad and sprinkle over the spiced seeds and parsley.

HUMMUS RECIPE

US|METRIC

4 SERVINGS

• 2 cups chickpeas (soaked overnight, boiled and drained)

• 4 teaspoons tahini

• 2 garlic cloves (crushed)

• 1 teaspoon salt

• 6 tablespoons olive oil (extra virgin)

• 3 1/2 tablespoons lemon juice

• paprika (/ red chilli powder to taste to garnish, optional)

• coriander leaves (to garnish, optional)

Instructions

1. In a food processor, grind together chickpeas, tahini sauce, garlic cloves, salt, lemon juice and olive oil to a paste.

2. Serve in a bowl and garnish with some olive oil, paprika and coriander leaves.

3. Refrigerate for about 20 minutes before serving.