Roasted Butternut with Crispy Chickpeas and Tahini Dressing

Hosting a veggie Christmas? This delicious side is sure to impress
Roasted Butternut with Crispy Chickpeas and Tahini Dressing
Roasted Butternut with Crispy Chickpeas and Tahini Dressing
November 25, 2018
Level Easy
Preparation Time 20 minutes
Cooking Time 30 minutes
Serves 4-6


RECIPE BY Katelyn Allegra
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar

INGREDIENTS

1.5kg butternut or pumpkin, peeled, seeded and cut into wedges 60ml extra-virgin olive oil
spinneysFOOD Salt and Black Pepper, to taste
1 x 400g tin spinneysFOOD Organic Chick Peas, drained (save the brine for the pavlova recipe!)
1 tsp cumin seeds
100g walnuts
50g mint, roughly chopped
50g flat leaf parsley, roughly chopped

For the tahini dressing

60ml tahini
60ml extra-virgin olive oil
Juice of 1 lemon
spinneysFOOD Salt and Black Pepper, to taste
60ml warm water

METHOD

  • 1

    Preheat oven to 220°C, gas mark 7. Place the butternut or pumpkin wedges on a large baking sheet with the olive oil, seasoning, chickpeas and cumin. Toss to coat and roast for 25-30 minutes or until golden and caramelised. Add the walnuts to the tray with 5 minutes of cooking time left so they can toast. Remove from the heat and allow to cool slightly.

  • 2

    To make the dressing, place the tahini, olive oil, lemon juice and seasoning in a small bowl and whisk to combine. Gradually add the warm water, a little at a time, to form a smooth dressing.

  • 3

    Arrange the pumpkin on a platter with the chickpeas and walnuts then top with the mint, parsley and drizzle over the dressing.

NOTES