Chick­pea, pump­kin and beet­root salad

Australian Women’s Weekly NZ - - MAGGIE BEER -


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.

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