Lisa's Mum's Chickpea, Pumpkin and Crispy Bacon Salad

Thank you Lisa for sending this recipe in. When I cooked up Megan. B's Roasted Pumpkin Risotto the other week I roasted a heap of extra pumpkin and I used it the next day in this recipe. (I re-heated the pumpkin when I made this one.) Being vegetarian, I left out the bacon and I used the salad leaves I had in the fridge already, which were lettuce rather than the suggested spinach leaves. Delicious!


CHICKPEA, PUMPKIN AND CRISPY BACON SALAD (GOOD EVEN WITHOUT THE BACON) you can also add some feta also and spinach leaves. Serves 8 - 10 as an accompaniment

This recipe is best made close to serving. The pumpkin can be cooked several hours ahead.


INGREDIENTS:

2kg butternut pumpkin, cut into 1.5cm cubes

1/4 cup olive oil

1 clove garlic, curshed

12 slices thin bacon or panchetta

2 x 400g cans chickpeas, rinsed drained

1 cup loosely packed coriander leaves

salt and freshly ground black pepper


LEMON AND GARLIC DRESSING

1/4 cup lemon juice

1/4 cup olive oil

1 clove garlic, crushed

put in jar and shake to combine



METHOD:

1. Preheat the oven to moderate 180c

2. Combine pumpkin oil and garlic in a medium bowl, toss gently transfer to a shalllow baking dish. roast, in a moderate oven for about 45 mins or until tender.

3. If using bacon lay it on a baking tray and cook until crispy, cool and break into pieces.

4. Combine the roasted pumpkin, bacon, chickpeas, coriander leaves, lemon and garlic dressing and salt and pepper to taste in a large bowl, toss gently to combine.

5. Serve immediately

 
~ Thanks Lisa!