Pumpkin, Chickpea Salad with Feta Chickpea Water Mayonnaise
Quick and easy Dinner idea that's healthy and nutritious
Ingredients
- 6 slices pumpkin about 2kg
- 400 ml chickpeas (1 can drained and liquid reserved)
- 100 gm sugar snap peas
- 1 whole sliced radish
- 1/4 bunch parsley leaves
- 40 ml olive oil
- 25 gm hazelnuts skinned and roasted
- 150 gm Spanish onion Sliced into thickish pieces
Chickpea water mayonnaise with Feta.
- 4 Tablespoons chickpea water
- 1 teaspoon dijon mustard
- 20 ml lemon Juice 1 Tablespoon
- 250 ml oil Rice bran or vegetable or nut oil
- 100 gm Feta very crumbly
Instructions
- Set the oven to 180 C / 350 F . Slice the pumpkin into largish wedges. Put it into a bowl and coat with olive oil along with the Spanish onion and sprinkle with a bit of salt. Roast till just tender. Approximately 20- 30 minutes.
- Meantime put a small pot of water on to blanch the sugar snap peas.. When it boils add salt. Get a bowl of cold water ready to cool them. Drop the peas into the water and leave them in just till the liquid starts to come back to the boil. Scoop them out and put them into the cold water. Once they are cold drain.
- Slice the radish into thin rings.
- You will need a measuring jug or the deep cylindrical container of your stick blender for this recipe. Put the water, dijon, salt and lemon juice in to the jug. Follow this with the oil and let this stand for a few seconds to let the oil float to the top. Put the immersion blender to the bottom of the jug and turn it on
- As the liquid thickens and turns white lift the blender to incorporate all of the oil and blend till white and thick. This will take approximately ½ a minute. Break up the feta and mix through the dressing
- Put the Pumpkin and Spanish onion onto a platter and scatter over the peas and nuts. Finish with some parsley ;leave and a sprinkling of salt and pepper. Serve with the Feta mayonnaise.
Notes
Take note>This will only work with an immersion blender
Use more sugar snap peas if you like!