Serves
4
Prep
20
mins
Cooking
60
mins
Moroccan Chick Pea Salad
Directions
Step 1
Prepare chick peas as per packet directions.
Step 2
Meanwhile, place all vegetables in baking paper lined oven trays. Drizzle with half the oil and season with ras el hanout. Bake for 25 minutes or until tender.
Step 3
In a small bowl, combine juice, lemon rind and yoghurt. Season to taste.
Step 4
Arrange roasted vegetables in a serving platter, top with chickpeas & yoghurt dressing. Sprinkle with herbs.
Ingredients
- 200g McKenzie's Australian Chick Peas
- 400g butternut pumpkin, cut into thick wedges
- 1 large red onion, cut into thin wedges
- 1 red capsicum, thickly sliced
- 1 yellow capsicum, thickly sliced
- 400g dutch carrots, trimmed
- 2 tbs olive oil
- 2 tbs ras el hanout
- 1 lemon, juiced
- 1 tbs preserved lemon rind, finely chopped
- 200g greek-style natural yoighurt
- 1/3 cup fresh small mint leaves
- 1/3 cup fresh coriander leaves, roughly chopped
