- medium orange pumpkin cut in small chunks
- 1 tbsp olive oil
- 1 can of 400 grams cooked chickpeas
- 400 grams fresh spinach leaves
- 400 grams quinoa
- 1 tsp Isot pepper (Urfa flakes)
- 1/2 tsp seasalt
- 1 tsp unsalted vegetable broth powder
- crushed black pepper
- 1 tsp of chili flakes (optional)
- for tahin sauce
- 200 grams plantbased yogurt
- 2 tbsp black tahin
- fresh squeezed lemon juice of half a large lemon
- salt and pepper to taste
Start by pre-heating oven at 180 ℃.
Wash the pumpkin and cut in half. Disgard the seeds with a spoon and then cut into small chunks. Place the pumpkin on a baking tray covered with baking paper. Drizzle some olive oil, the Isot-pepper, sea-salt and chili-flakes (optional) over the pumpkin, tussle a bit and place in the oven for approx. 20 minutes or until the pumpkin is soft and brown. Empty the can of chickpeas in a colander, rinse well and shake of the water as much as possible. After 15 minutes add them to the pumpkin tray and let roast together for the rest of the baking time.
In the meantime you can cook the quinoa according to instructions ( 400 grams of quinoa, add 400 ml. of water, 1 tsp of vegetable powder and a little bit of salt, bring the water to a boil, reduce the heat and let it simmer for approx. 10-15 minutes) The quinoa should be fluffy with a bit of a bite.
Place the spinach leaves in a large flat bowl. Drizzle some olive oil and a tiny bit of lemon squeeze over them and toss.
When the quinoa is done place it on top of the spinach leaves, add the roasted pumpkin and chickpeas, stir a little and add some salt and pepper to taste if needed. Add a few spoons of sauce on the salad and serve.
Whip the yogurt and the tahin in a small bowl together with the lemon juice, and salt and pepper to taste. (you can add cilantro leaves and/or chiliflakes to spice things up)
- serves 4-5
- preparation time: 45 minutes