Roast Kumera & Chickpea Salad

onion free option Note: Cooked chickpea volume needs converting

Suitable for dairy free, gluten free, vegetarian, and vegan diets.*

Makes 2108 g.

1500 g kumera
10 g coconut oil
250 g chickpeas cooked, (listed dry weight doubles after cooking)
3 g coriander
20 g mint fresh
125 g sundried tomatoes
60 ml red wine vinegar
15 g garlic
15 ml balsamic vinegar
125 ml olive oil
5 g brown sugar

Cook soaked chickpeas until tender drain and rinse. Preheat oven to 190 C. Cut kumera into 3cm chunks and toss in a little oil and bake until tender and caramelised.Allow to cool. DRESSING: heat vinegar and sundried tomatoes together; allow tomatoes to soak in hot vinegar to soften. Place all dressing ingredients into a food processor except Garlic to combine. Do not over-whiz -the texture should remain a little chunky. Check and adjust seasoning to taste. Set aside a portion of the dressing for the onion free option, add minced garlic to Remainder. Toss pumpkin and chickpeas in dressing, put into bowls and sprinkle with shredded coriander and or mint. Add Garlic free dressing to a portion of the pumpkin and chick peas and carefully label “Onion free”


* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.