Warm Pumpkin and Chickpea Salad

Ingredients

• 600 g pumpkin pulp
• 4 tbsp olive oil
• 2 sprigs Rosemary
• Salt
• Pepper
• 15 g sesame seeds (1 tbsp)
• 1 elongated red onion
• 1 clove garlic
• 200 g Chickpeas (canned; drained weight)
• 150 g Yogurt (3.5% fat)
• 100 g Sour cream
• 2 tbsp lemon juice
• 5 g mint leaves (1 handful)

Instructions

1. 1.

   Cut the pumpkin pulp into cubes and place in a baking dish. Drizzle with 2 tbsp of olive oil. Wash the rosemary and add it to the pumpkin, season with salt and pepper, and mix well. Bake the pumpkin cubes in a preheated oven at 180 °C (160 °C convection; Gas: level 2-3) for 10 minutes, flip, and cook for another 10 minutes until firm. Remove the dish from the oven and let the pumpkin cool for 5 minutes.

2. 2.

   Meanwhile, toast the sesame seeds in a hot pan without fat for 3 minutes over medium heat. Peel the onion and slice it into thin rings. Peel and finely dice the garlic. Heat 1 tbsp of oil in a pan. Sauté the garlic in it for 2 minutes over medium heat. Add the chickpeas and sauté for another 2 minutes. Season with salt and pepper.

3. 3.

   Mix yogurt and sour cream with lemon juice and the remaining oil, season with salt and pepper. Wash and shake the mint dry.

4. 4.

   Arrange the pumpkin with chickpeas and onion rings on plates and sprinkle with sesame seeds and mint leaves. Serve the yogurt dressing separately.