Warm Pumpkin Salad

Ingredients

• 125 g dried chickpeas
• 1 onion
• 1 Red Onion
• 2 cloves garlic
• 800 g large butternut squash (1 large butternut squash)
• 4 tbsp olive oil
• 0.5 tsp ground allspice
• Salt
• Pepper
• 1 tsp unpeeled sesame seeds
• 1 lemon
• 3 tbsp tahini
• 100 g yogurt (0.3% fat)
• 50 ml mineral water
• 1 bunch mint

Instructions

1. 1.

   Soak chickpeas overnight in plenty of cold water.

2. 2.

   The next day, drain the chickpeas, cover them with water in a pot and bring to a boil. Peel the yellow onion and one clove of garlic and add; simmer over medium heat for about 70 minutes.

3. 3.

   Meanwhile, peel, deseed, and cut the pumpkin into 2 cm cubes. Peel and crush the second clove of garlic.

4. 4.

   Toss the pumpkin cubes with 2 tbsp olive oil, allspice, and the crushed garlic; season with salt and pepper. Spread on a baking sheet and roast in a preheated oven at 225 °C (fan: 200 °C) for 20–30 minutes.

5. 5.

   Toast sesame seeds in a dry small pan until light brown. Halve the lemon, squeeze out juice, and measure 3 tbsp of it.

6. 6.

   Whisk together tahini paste, yogurt, remaining olive oil, lemon juice, and mineral water; season with salt and pepper.

7. 7.

   Peel the red onion and slice into very thin strips. Wash mint, shake dry, pluck leaves, roughly chop, and mix with onion strips.

8. 8.

   Drain cooked chickpeas and let them drain well.

9. 9.

   Fold pumpkin and chickpeas into the onion‑mint mixture; season with salt and pepper. Plate and pour yogurt sauce over. Sprinkle with sesame seeds before serving.