Pumpkin & Chickpea Salad

Ingredients (serves 6)
1.2kg butternut pumpkin, peeled, deseeded, cut into 2cm pieces
1/3 cup olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
400g can chickpeas, drained, rinsed
6 dessert figs, finely chopped (see note)
1 small red onion, halved, thinly sliced
1/2 cup coriander leaves, roughly chopped
1 large lemon, rind grated, juiced

Method

1. Preheat oven to 200°C. Lightly grease a large roasting pan.
2. Combine pumpkin, 2 tablespoons oil, ground coriander and cumin in a large bowl. Season with salt and pepper. Transfer to prepared pan. Roast for 20 minutes or until pumpkin is tender. Allow to cool.
3. Combine pumpkin, chickpeas, figs, onion and chopped coriander in a large bowl.
4. Combine remaining 2 tablespoons oil, lemon rind, 2 tablespoons lemon juice and salt and pepper in a jug. Pour over pumpkin. Toss until well combined. Serve.

Notes & Tips
Note: Dessert figs are more tender than dried. You will find them in the dried fruit section of your supermarket.