Harissa Pumpkin Salad

Name: Harissa Pumpkin Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Moroccan, African
Ingredients: 1 cup diced pumpkin; 1 large beetroot, diced; 80 g arugula (rocket); 1 cup cooked wild rice, cooled; 2 tbsp chopped pistachio; 1 cup chickpeas; 1 large red onion, chopped in quarters; 1/2 avocado, diced; 1 tbsp harissa; 2 tbsp olive oil; 1 tbsp water; 1 tsp ras el hanout; 1 lemon juiced (2 tbsp); 1/4 cup chopped chive; 1 tbsp olive oil

6 steps

Prep:15minCook:30min

A satisfying salad packed with wild rice, chickpeas, pistachios, and vegetables, all brought together with a flavorful harissa marinade and a tangy lemon-chive dressing.

Updated at: Thu, 25 Apr 2024 10:22:21 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories808.1 kcal (40%)

Total Fat35.2 g (50%)

Carbs99.8 g (38%)

Sugars19.2 g (21%)

Protein29.5 g (59%)

Sodium257.5 mg (13%)

Fiber21.5 g (77%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 cuppumpkin

80garugula

1 cupwild rice

2 Tbsppistachio

1 cupchickpeas

large, chopped in quarters

0.5avocado

diced

1 Tbspharissa

2 Tbspolive oil

1 Tbspwater

1 tspras el hanout

1lemon juiced

¼ cupchive

chopped

1 Tbspolive oil

Instructions

Step 1

Pre-heat the oven to 180C (350F).

Step 2

Mix the harissa, olive oil, water and Ras el Hanout spice until combined.

Step 3

Add the chickpea, red onion, beetroot and pumpkin to a bowl and cover with the harissa marinade. Stir well to ensure all the vegetables are thoroughly coated.

Step 4

Cook the vegetables in the oven for 20 minutes. Allow to cool down.

Step 5

Mix the lemon juice, olive oil and chives to create the dressing.

Step 6

To a large serving bowl, add the arugula, wild rice, roasted vegetables, avocado pistachios, the dressing and salt to taste. Mix well before serving. Enjoy.

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