Adapted from http://www.taste.com.au/recipes/2972/middle+eastern+chickpea+vegetable+s…
Ingredients
500g pumpkin, cut into 2cm chunks
1 bunch asparagus, woody ends trimmed, halved crossways
200g sugar snap peas, topped
400g cooked chickpeas, drained
1 large red capsicum, halved, deseeded, cut into 1cm pieces
1 baby cos lettuce, leaves separated, washed, dried
1/2 bunch shallots, finely chopped
1/4 cup firmly packed finely shredded fresh mint
Dressing
2 tsp mild paprika
1 tsp freshly ground black pepper
3/4 tsp ground cumin
3/4 tsp ground coriander
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/2 tsp ground fennel
Olive oil spray
1 large garlic clove, finely chopped
1 tbs water
Salt
Method
Step 1
Cook the pumpkin in a medium saucepan of boiling water for 10 minutes or until tender. Drain. Set aside for 20 minutes to cool.
Step 2
Cook the asparagus and sugar snap peas in a large saucepan of salted boiling water for 1 minute or until bright green and tender crisp. Drain. Refresh under cold running water. Drain well.
Step 3
To make the dressing, combine the paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom and fennel in a small bowl. Spray olive oil in a small saucepan over medium-low heat. Add the spice mixture and garlic, and cook, stirring, for 30 seconds or until fragrant. Remove from heat. Add water, and stir to combine. Taste and season with salt.
Step 4
Place pumpkin in a large serving bowl. Add the asparagus, sugar snap peas, chickpeas, capsicum, lettuce, onion and mint. Drizzle with dressing and gently toss to combine. Spoon salad among serving bowls and serve immediately.