Roasted pumpkin and chickpea salad with herby yoghurt tahini dressing

Name: Roasted pumpkin and chickpea salad with herby yoghurt tahini dressing
Cook time: 1 h
Yield: 4-6
Cuisine: Modern Australian
Ingredients: 900g Japanese pumpkin, skin on, cut into even-sized wedges; 3 tbsp olive oil, plus extra to serve; 2 tbsp maple syrup; 1 radicchio*, trimmed, leaves gently torn; 4-5 medium cavolo nero leaves, stems removed, roughly shredded; 200g tinned chickpeas, drained; 3 tbsp quick pickled onion; 4-6 dates, roughly chopped; 2-3 tbsp pepitas, lightly toasted

Katrina Meynink

February 25, 2022

This substantial salad is a study in contrasts.Katrina Meynink

easyTime:30 mins - 1 hourServes:4-6

This is a salad of contrasts. Bitter crunchy leaves meet sweet, melting caramelised pumpkin. The crunch of pepitas and chickpeas tempered by herby, creamy tahini yoghurt dressing. And the refreshing tartness of pickled onion countered by a scattering of chopped dates. It's my kind of salad. Robust, hearty, textured and colourful.

Ingredients

900g Japanese pumpkin, skin on, cut into even-sized wedges
3 tbsp olive oil, plus extra to serve
2 tbsp maple syrup
1 radicchio*, trimmed, leaves gently torn
4-5 medium cavolo nero leaves, stems removed, roughly shredded
200g tinned chickpeas, drained
3 tbsp quick pickled onion (recipe here)
4-6 dates, roughly chopped
2-3 tbsp pepitas, lightly toasted

Herby yoghurt tahini dressing

1 heaped tbsp tahini
1-2 tbsp water
¾ cup natural yoghurt
¼ cup coriander leaves, finely chopped

Method

1. Preheat oven to 175C fan-forced (195C conventional). Add the pumpkin wedges to a roasting tray. Drizzle over the olive oil and maple syrup and turn to coat. Season generously with salt and pepper. Roast for about 40 minutes, or until the pumpkin is caramelised on top and cooked through. Allow to cool slightly – this is lovely served when the pumpkin is warm.
2. While the pumpkin is cooking, add the tahini and water to a bowl. Whisk to loosen and combine, then add the yoghurt and herbs. Stir together and set aside.
3. Spread the radicchio and cavolo nero across a serving platter. Sprinkle over the chickpeas. Add the pumpkin pieces then scatter over the pickled onion and dates.
Drizzle over the dressing, top with the pepitas and finish with an extra drizzle of olive oil. Season generously with salt and pepper and serve.
*Note: I understand that radicchio divides people. If you have strong feelings in the opposing camp, simply replace with some shredded red cabbage. You might not get the subtle background bitter tang, but all the crunch and colour will be there.