Roasted Pumpkin and Chickpea Salad


Pumpkin 500g, cut into 2cm cubes

1 Tbsp. Liquid Gold Medium Intensity Extra Virgin Olive Oil

1 tsp. Liquid Gold Gourmet Sesame Oil

1 Tbsp. tamari

1 Tbsp. Liquid Gold Maple Dark Balsamic Vinegar

2 cups of cooked chickpeas

1 container of cherry tomatoes

¼ cup walnuts, roughly chopped

4 handfuls of arugula

Liquid Gold Sicilian Lemon White Balsamic to dress

Liquid Gold Light Intensity Extra Virgin Extra Virgin olive oil to dress



-Preheat oven to 400F. Line an oven tray with baking paper. Lay pumpkin or butternut on prepared tray and drizzle with olive oil, sesame oil, tamari soy sauce, and maple balsamic. Toss to coat well. Roast for 1520 minutes until pumpkin or butternut is soft and caramelised. Season with a little salt to taste, if needed.

-Toss with all remaining ingredients and dress with lemon juice and extra virgin olive oil just before serving. Mix cilantro almond cream and dollop over salad, drizzle with Liquid Gold Gourmet Almond Oil to finish. Serve



Cilantro Almond Garnish



1/2 C blanched almonds

Enough water to cover almonds

1 T Dijon

1 tbsp. Liquid Gold Graven stein Apple White Balsamic vinegar

Squeeze of fresh lemon

1 ¼ C olive oil

Salt to taste



-Process the nuts and water until smooth and creamy.

-Add Dijon and vinegar.

-Slowly stream in olive oil.

-finish with salt and lemon juice.

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