Coconut-crusted pumpkin and chickpea salad

A tropical and hearty salad featuring coconut-crusted pumpkin, chickpeas, and a coconut satay dressing. Perfect for a warm, flavorful meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

If you’ve made the dressing ahead of time, take it out of the fridge and stand it in a bowl of warm water, stirring every so often, until it is smooth and runny.

Step 2

Preheat the oven to 180-200°C (360-390°F).

Step 3

Put the pumpkin in a large mixing bowl with the olive oil and a pinch of salt. Toss to combine, then add coconut and toss again so the pumpkin is evenly coated in the coconut.

Step 4

Spread the pumpkin on a baking tray (line with baking paper first if you wish), being mindful not to pour the loose bits of coconut onto the tray, as these will burn. Cook in the oven for 25 minutes, turning once about halfway through the cooking time.

Step 5

Place the cashews on another baking tray and roast for the final 10 minutes or so of cooking time (keep an eye on them, as the oven will be a little hotter than is ideal for cashews). Once cooked, allow to cool on baking tray for 10 minutes.

Step 6

Combine the chickpeas, spinach, puffed rice, and spring onions in a large mixing bowl along with most of the dressing, reserving a little to garnish.

Step 7

Place half the spinach and chickpea mixture on a serving dish. Top with half the pumpkin and cashews. Repeat with the remaining chickpea mixture and finish off with the remaining pumpkin and cashews. Drizzle with the reserved dressing, garnish with coriander, and serve. Alternatively, build the salad straight into serving bowls, as pictured.

Step 8

This is best served warm, but leftovers are great, and the puffed rice is totally delish and fine when soggy.