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Pumpkin, Asparagus & Chickpea Salad
- 500 g pumpkin, peeled and cut into 1.5 cm cubes
- 1 tablespoon honey
- 2 tablespoons oil-free French dressing
- 12 spears fresh asparagus, cut into thirds
- 2 spring onions, thinly sliced
- 1 x 400 g can chickpeas, rinsed and drained
- ½ cup chopped flat-leaf parsley
- Dressing
- ½ cup oil-free French dressing
- pinch of sugar
- 1 teaspoon Dijon mustard
- 2 tablespoons non-fat plain yoghurt
Preheat oven to 200?. Line a non-stick baking tray with baking paper.
Place pumpkin in a bowl. Combine honey and dressing and drizzle over pumpkin, tossing to coat. Place cubes on baking tray and cook for 30 minutes or until tender and starting to brown. Set aside to cool.
Meanwhile, blanch asparagus in a large pot of boiling water for
1 minute. Plunge into cold water, and then drain.
Combine pumpkin, asparagus, spring onion and chickpeas in a bowl.
Toss through parsley, reserving a little for garnish.
Combine dressing ingredients in a bowl. Pour dressing over salad and lightly toss. Garnish with the extra parsley.
Serves 6
(See picture of this dish opposite page 137.)
Per serve: Kilojoules: 413 Calories: 99
Fat: 1.3 9 Saturated fat: 0.4 g Fibre: 3.8 g
Carbohydrate: 15.7 g Protein: 5.8 g
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