Roasted Pumpkin, Chickpea & Sorghum Salad

Yes, that’s true, a season for the pumpkins has already ended, but… do you know this feeling when you really crave something?!

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You know,  the best salads are probably the ones that you do spontaneously by mixing different ingredients from the fridge without planning any special dish. This is how this salad came about, by small accident 😉

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I like to cook or roast some veggies like pumpkin, broccoli, beetroot in advance so I am always sure that there is food in my fridge for the next few days. I really recommend doing it especially for those who struggle what to eat after a hard day or when they do not have time to cook. The same thing with grains lentils and chickpeas, just cook bigger portion at once! Then only mix a few previously cooked ingredients and your meal is ready. If you want it to be warm, using a pan to reheat is a perfect idea!

This is what works for me and save a lot of my time so I am sure that this small tip will be also useful for you.

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This salad despite being based on pumpkin, that is rather autumn veggie is really fresh as well as delicious and nutritious. For me roasted hokaido is always a perfect idea and combined with green leaves, chickpeas, sorghum, and radish sprouts constitutes really tasty combination! Check it out and remember that sometimes it is worth to go for something that you actually crave and do not care about the season or any rules. Follow your body, your needs & wants and find your balance!

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INGREDIENTS:
  • Hokaido Pumkin
  • Corn Salad
  • Chickpeas (previously cooked or canned)
  • Sorghum
  • Radish Sprouts
  • Gomasio & Nigella Seeds
  • Olive oil
  • Lime
METHOD:

Preheat the oven to 200 Celsius degree. Halve and core hokaido pumpkin! Then cut it into quite thick slices an put into the oven for approximately 30 minutes! Bake until the softness and nice brown colour on top. Meanwhile, cook the sorghum in a boiling water with a pinch of salt also for 30 min. At the same time prepare gomasio by roasting in the soft pan flaxseeds with salt and then blending it together. Keep it in the fridge and enrich the taste of you meals instead of using normal salt! Once you have everything cooked and prepared, dice the hokaido and combine in a bowl with chickpeas, sorghum, corn salad and radish sprouts. Pour on top olive oils and squeeze a lime. Add gomasio, nigella seeds and mix it finely.

The fresher the better, so eat your salad immediately! However, even being kept in the fridge up to two days tastes still amazing! Also it can be perfect as a lunchbox idea!

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Enjoy your delicious salad!

Hope you love it as I do!

 

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