Maggie Beer

Chickpea, Beetroot & Roasted Pumpkin Salad

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Step 1: Preheat oven to 200C.

Step 2: Soak the chickpeas in cold water for 6 hours or overnight.

Step 3: Drain the chickpeas and place into a medium sized pot with 1 litre of cold water and cover. Place pot over a high heat, bring to just below boiling point, then reduce the heat to medium-low and continue to cook the chickpeas on a gentle simmer until tender and cooked through. Drain, season and drizzle over a small amount of Extra Virgin Olive Oil.

Step 4: Place the beetroots into a pot of cold water with a little salt and place over a medium heat. Bring to the boil and cook for 30 minutes or until the beetroots are almost cooked the whole way through.

Step 5: Drain the beetroots and allow to cool, then remove the skins and cut into halves.

Step 6: Cut the pumpkin into wedges with the skin on, place on a baking tray lined with baking paper and drizzle over ¼ cup of Extra Virgin Olive Oil. Season with salt and pepper and place into the preheated oven to roast for 30 minutes to cook through and caramelise.

Step 7: Remove from the oven and deglaze with 3 tablespoons of Verjuice, then return to the oven to roast for a further 5 minutes.

Step 8: Cut the red onions into large wedges through the core to keep intact and place onto a lined baking tray. Drizzle with the remaining Extra Virgin Olive Oil and place into the oven for 30 minutes or until the onions are cooked through. Remove from the heat and drizzle with Vino Cotto, then return to the oven to bake for a further 5 minutes.

Step 9: Pull apart the radicchio leaves removing most of the white core and tear the leaves into 2 or 3 pieces. Set aside.

Step 10: Cut the avocado in half then slice lengthways and drizzle with 1 tablespoon of Verjuice to stop oxidation.

Step 11: Using a large mixing bowl, combine all ingredients of the salad and gently toss through the Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette, season to taste and serve.

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