RAW PUMPKIN SALAD WITH CHICKPEAS AND TAHINI

Unlike potatoes, which need to be cooked, pumpkin, along with carrots, beets and parsnips, can be eaten raw. Salting softens these vegetables so they can be used in slaw or raw salads.

400g raw pumpkin, peeled and de-seeded

1 teaspoon salt (to soften pumpkin)

400g can chickpeas, rinsed and drained

2 cloves crushed garlic

½ teaspoon smoked paprika

2 tablespoons olive oil

2 tablespoons tahini

1 tablespoon lemon juice

150g green beans, trimmed and quartered

¼ cup flat-leaf parsley

2 tablespoons toasted sesame seeds salt and pepper to taste

Slice the pumpkin very thinly using a mandolin or potato peeler. Place in a colander, sprinkle with salt, toss to combine and leave to stand for 30 minutes to soften. Meanwhile, place chickpeas in a mixing bowl with garlic, paprika, olive oil, tahini and lemon juice. Leave for 15 to 30 minutes for flavours to meld. When ready to serve, rinse pumpkin well then shake off excess water and place in the bowl with the chickpeas. Add beans, parsley and half the sesame seeds. Season with pepper and salt if needed. Transfer to a serving platter and garnish with remaining sesame seeds. Serves 6