Salads don’t always have to be a messy bowl of leafy greens. The Persian Pumpkin Salad is a tasty alternative to a hearty salad while being interesting in taste and texture.
- 2 capsicums, quartered, seeded
- 1 kg pumpkin, sliced
- 1 tbsp olive oil
- 1 tsp cumin
- ½ bunch coriander, leaves plucked
- ½ bunch mint, leaves plucked
- ½ cup pistachios, chopped
- 1 tbsp dukkah, available at gourmet supermarkets
- Lemon, to serve
Preheat grill to high, and oven to hot, 200 C.
Grill capsicum quarters for 10 mins. Cool, covered. Peel and slice.
Toss half of sliced pumpkin on oven tray with olive oil and cumin. Bake for 25 mins.
Pulse remaining pumpkin in a food processor until chopped. In a fry pan, saute pumpkin for 5 mins.
Combine pumpkin with coriander and mint, and chopped pistachios and dukkah. Serve with lemon.
Add some sliced avocado and crumbled goat’s cheese, if preferred.