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Warm Roast Pumpkin and Chickpea Salad

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“This recipe is from the 'Share Your Favourites' Reader Recipe section in New Idea Magazine. It was sent in by Leanne Bielby of Dolans Bay, NSW.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel pumpkin, discard seeds. Cut into 2cm pieces. Place in a baking dish with oil and cumin. Season. Toss well to combine.
  2. Cook in a hot oven (200C) for 25 minutes, or until lightly browned and tender.
  3. Meanwhile, to make balsamic dressing, place all ingredients (last four ingredients) in a saucepan. Stir over a low heat until warm and sugar is dissolved. Season.
  4. Add snow peas to a saucepan of boiling water. Boil for around 30 seconds. Drain. Rinse under cold water. Drain well.
  5. To serve, place pumpkin, snow peas, chickpeas, tomatoes and mint in a large bowl. Drizzle with warm dressing. Toss to combine.

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