This recipe is adapted from a salad my sister swears by and somewhat similar to one offered at the Moroccan Soup Bar, but without the butter and with some stuff that happened to be lying around- namely fresh pumpkins and pomegranates! In putting it together, the most effort comes from peeling the pomegranate pearls and waiting for the pumpkin to roast but everything else is no fuss and the end result is an explosion of colour, flavours and texture that send your tastebuds into a frenzy.
Roast a hunk of sweet jap pumpkin.
Grab a handful of fresh parsley- remove stalks.
Pomegranates in season- peel a whole one. Roast pine nuts. Open a can of chickpeas.
3 large spoonfuls of thick Greek style yoghurt
2 large spoonfuls of tahini
juice of 1 lemon
1 tsp cumin powder
1 garlic clove crushed
salt to taste
Combine ingredients for dressing. Add chickpeas and mix.
Add about 3/4 of roast pine nuts, pomegranate pearls and pumpkin.
Coat in dressing and mix, careful not to 'smush' pumpkin.
Add remaining pine nuts, pomegranate and pumpkin and sprinkle with parsley leaves.
Set aside for 1-2 hours in refrigerator before serving.
Despite an attempt to provide a recipe for this, I don't follow orders strictly - and so in making the dressing it's best to make it to your tastes. Add more or less of each ingredient to held bring out the complex mix of flavours intermingling.