Spiced Pumpkin, Caramelised Onion, Crispy Chickpeas, Almonds, and Rocket with a Creamy Tahini Dressing

This week's guest contributor is Nikki from Assortment foods.

Nikki believes feeling good starts with eating well – which is she focuses on filling her recipes with plant and protein-based goodness.

"What many people may not realise, is that protein is more than just the building blocks of muscles. It plays a vital role in hormone balance, regulates blood sugar levels and keeps you feeling satisfied for longer - so you are more likely to make better food choices.

The good news is there are countless delicious ways to get a variety of protein sources into your diet - like our warming autumnal salad, spotlighting protein-rich chickpeas and almonds." 

Ingredients

● 1⁄2 crown pumpkin (diced)
● 1 tsp ground cumin
● 1 tsp ground coriander
● 1⁄2 tsp cinnamon
● 1 tin chickpeas (drained and rinsed)
● 2 brown onions (finely sliced)
● 1⁄4 cup almonds (roasted and roughly chopped)
● 60g rocket
● 1⁄3 cup coriander (roughly chopped)
● 1⁄3 cup quinoa (optional)
● Salt and pepper
● Olive oil

Dressing

● 2 Tbsp olive oil
● 3 Tbsp apple cider vinegar
● 2 tsp honey
● 1 Tbsp Dijon mustard
● 1 Tbsp tahini
● Salt and pepper

Method

1. Preheat your oven to 200°C.

2. In a large bowl, add the diced pumpkin, ground cumin, ground coriander, cinnamon, salt, pepper, and a drizzle of olive oil; toss until well-coated. Place the seasoned pumpkin on a baking tray lined with baking paper, ensuring there is space between each cube. Roast
for about 25-30 minutes or until the pumpkin is tender.

3. In the same bowl, add the drained and rinsed chickpeas, season with salt and pepper, and drizzle with olive oil; toss well. Spread them on another lined baking tray. Roast for about 20-25 minutes (make sure to stir the chickpeas halfway through for even crispiness).

4. While the pumpkin and chickpeas are roasting, prepare the caramelised onions. Heat a generous drizzle of olive oil in a pan over medium heat. Add the finely sliced brown onions and cook, stirring occasionally, until they caramelise and turn golden brown. This may take about 15-20 minutes. Set aside once done.

5. To prepare the dressing, add all the ingredients into a jar and shake well until smooth and creamy; adjust the seasoning to taste.

6. Time to assemble the salad. Start by grabbing a large plate or platter, scatter over half of the rocket followed by half of the pumpkin, caramelised onion, chickpeas, almonds, and coriander, then drizzle over half of the dressing. Repeat with the remaining ingredients.

Nikki and Laura run an online menu planning business. They create sustainable, weekly stress-free meal plans, encouraging a sustainable way of living. "We ensure all the produce is used throughout the recipes, helping save the planet, your wallet and your health." Learn more at assortmentfoods.com or follow them on instagram.

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