Harissa Roast Pumpkin and Feta Salad

“Roasting pumpkin brings out all its natural sugars, which is perfect next to the spicy kick from rose harissa and contrasting cooling feta cheese,” says Michelin-starred chef Tom Kerridge.

Plus, the roasted chickpeas and toasted pumpkin seeds provide a delicious, moreish crunch.

Read: Chicken, Smoked Bacon and Pumpkin Risotto

Serves: 2
Ingredients

• 500g deseeded pumpkin, cut into wedges
• 400g tin chickpeas, rinsed and drained
• 4 tablespoons extra virgin olive oil
• 1 tablespoon rose harissa
• 1 teaspoon wholegrain mustard
• juice of half a lemon
• 1 tablespoon white balsamic vinegar
• 100g baby spinach leaves
• 100g feta
• salt and freshly ground black pepper
• 2 tablespoons pumpkin seeds, toasted, to finish

Method

Preheat the oven to 200°C/Fan 180°C/Gas 6.

Place the pumpkin and chickpeas on a baking tray. Drizzle with one tablespoon of the extra virgin olive oil and the harissa and sprinkle with salt and pepper. Mix well with your hands so that both the pumpkin and chickpeas are coated well. Roast on a high shelf in the oven for 20–25 minutes, or until just tender.

Read: Chilli-Roasted Pumpkin

Meanwhile, for the dressing, in a medium bowl, mix together the mustard, lemon juice, balsamic vinegar and remaining three tablespoons of olive oil. Season with salt and pepper to taste. Transfer two tablespoons of the dressing to a small bowl and set aside.

Take the tray of pumpkin and chickpeas from the oven and set aside to cool slightly.

Add the spinach leaves to the dressing in the medium bowl and toss gently to coat. Divide the spinach between two plates.

Distribute the roasted pumpkin wedges and chickpeas over the spinach and crumble over the feta. Sprinkle with the toasted pumpkin seeds and trickle over the reserved dressing to serve.

Real Life Recipes by Tom Kerridge is published by Bloomsbury Absolute. Photography by Cristian Barnett. Available now.

– With PA