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Pumpkin, Chickpea & Spinach Salad with
Yoghurt Mint Dressing
- 1 teaspoon crushed garlic
- 1 teaspoon ground cinnamon
- 2 teaspoons dried coriander
- ¾ teaspoon cardamom seeds
- 1 tablespoon balsamic vinegar
- 1 × 250 g packet frozen spinach, thawed
- 3 cups cubed butternut pumpkin, cooked
- 1 × 400 g can chickpeas, rinsed and drained
- 1/3 cup sweet chilli sauce
- ½ cup fresh coriander leaves
- Yoghurt Mint Dressing
- ¾ cup non-fat plain yoghurt
- 2 tablespoons chopped fresh mint leaves
- 1½ teaspoons ground cumin
- ½ teaspoon sugar or equivalent in artificial sweetener
- freshly ground black pepper
Combine dressing ingredients. Season to taste with pepper and refrigerate until needed.
To make the salad, combine garlic, cinnamon, dried coriander, cardamom seeds and balsamic vinegar in a non-stick wok. Stir constantly over medium heat for 1 minute.
Add spinach and pumpkin and stir for 1 minute. Add chickpeas and chilli sauce and cook for 1 minute. Stir through coriander and remove from heat. Serve with dressing.
Serves 4
(See picture of this dish on inside front cover.)
Per serve: Kilojoules: 746 Calories: 178
Fat: 3.4 g Saturated fat: 0.6 g Fibre: 8.8 g
Carbohydrate: 24.6 g Protein: 11.6
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