AT A GLANCE
"My husband took me to Sefa Kitchen in Bondi last week and we
ate a really delicious salad of pumpkin, chickpeas and mint. I
would love to make it at home."
Susie Lee, North Bondi, NSW
REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email firstname.lastname@example.org. Please include the restaurant's name and address or business card, as well as your name and address.
|01||Preheat oven to 200C. Toss pumpkin and oil in a bowl to coat, season to taste, scatter on oven trays lined with baking paper and roast until golden and tender (40-45 minutes). Set aside.|
|02||Cook chickpeas in a large saucepan of simmering water over medium heat until tender (40-45 minutes). Drain well and set aside to cool.|
|03||Meanwhile, scatter pine nuts over 2 oven trays, add flatbread and roast, shaking occasionally, until pine nuts are golden and flatbread is crisp (3-5 minutes). Set aside to cool, then break flatbread into pieces and set aside.|
|04||Stir yoghurt and lemon juice in a bowl to combine, season to taste and set aside.|
|05||For lemon dressing, whisk ingredients in a bowl, season to taste and set aside.|
|06||Place pumpkin, chickpeas, pine nuts, flatbread and herbs in a large bowl, drizzle lemon dressing over, season to taste and gently toss to combine. Arrange on a platter, top with a few dollops of yoghurt, scatter with black sesame seeds and serve with extra yoghurt.|
Note You'll need to begin this recipe a day ahead to soak the chickpeas.