RAW PUMP­KIN SALAD WITH CHICKPEAS AND TAHINI

NZ Life & Leisure - - Annabel Langbein -

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

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