Chickpea, pumpkin and beetroot salad
SERVES 8 PREP AND COOK TIME 2 HOURS
You will need to start this recipe 6 hours or a day ahead. ¾ cup (150g) chickpeas 1 bunch (500g) baby beetroot, trimmed 500g butternut pumpkin, cut into wedges 2 medium (200g) red onions, cut into quarters 2 tablespoons extra virgin olive oil ¼ cup (60ml) verjuice 2 tablespoons vincotto 1 avocado ½ head (100g) radicchio, leaves torn 1 cup celery leaves ¼ cup flat-leaf parsley leaves
⅓ cup (80ml) extra virgin olive oil 1 tablespoon red wine vinegar 1 teaspoon vincotto
1. Soak the chickpeas in cold water for 6 hours or overnight. 2 Drain the chickpeas and place into a medium saucepan with 1 litre (4 cups) of cold water. Place over high heat and bring to just below boiling point, then reduce the heat and simmer, covered, for about 1 hour or until the chickpeas are just tender; drain. 3 Meanwhile, place beetroot in a medium saucepan and cover with cold water. Bring to the boil; cook for 20-30 minutes or until just tender. Drain and, when cool, slip off the skins. Cut in half. 4 Preheat oven to 200°C (180°C fan-forced). Place pumpkin and onion on separate oven trays; drizzle with the oil and season with salt and freshly ground black pepper. Roast for 25 minutes or until tender. Remove from oven and deglaze pumpkin with 2 tablespoons of the verjuice, then drizzle the vincotto over the onions. 5 Thickly slice avocado; drizzle with the remaining verjuice. 6 DRESSING Whisk ingredients together until combined. Season to taste with sea salt and freshly ground black pepper. 7 Arrange all the salad ingredients on a large serving platter or bowl; drizzle with the Dressing. Not suitable to freeze or microwave.