Sumo Salad Roasted Pumpkin and Chickpea

Mr GG has gone on the record as saying you can’t blog a salad! My response was, I have to blog this salad, it’s my favourite! Now I realize that this is the easiest thing in the world to make but I love it and wanted to share. The dressing is tangy and delicious and so good for you (no fat) and the salad itself is really tasty and a balanced meal. It is even suitable for vegetarians.

If you were less lazy than me, (or more organized), you could presoak the chick peas but some how I never seem to get around to it to I just used the canned variety.

 

Salad:

250gm mixed salad leaves

1 bunch coriander

2 mediums size sweet potato

2 t/s cumin

salt and pepper to taste

spray oil

1 Lebanese cucumber sliced finely

400gm can lentils

400gm can chick pea

200gm creamy Danish feta

Roasted Sweet Potato and Chickpea Salad

Method:

Preheat oven to 200 degrees and line a baking tray with paper.

Lay the salad greens and cucumber on a large salad platter.

Peel and cut the sweet potato into even sized cubes. Spray the sweet potato with olive oil and sprinkle with cumin salt and pepper. Place the seasoned sweet potato on the baking tray and cook until tender and golden.

Drain the cans of chick peas and lentil and wash well. Place on the legumes on the bed of greens. Layer the sweet potato on the legumes and then crumble the feta over the top on the salad. Dress with the salad dressing when you are ready to serve.

Dressing

200gm natural non fat yoghurt

½ t/s ground cumin

2 ½ T/s finely chopped fresh mint

juice of ½ lemon

Combine all the ingredients and mix well.  Refrigerate to allow the flavours to develop. Add to the salad when you are ready to serve.

So where did my inspiration for this scrumptious salad come from??? I love the “Roasted Pumpkin & Chickpea” Sumo Salad, it is my all time favourite, but I also love the “Rocket and Feta” salad as I like to have some greens. So usually when I buy Sumo Salad I get a medium container and combine the two salads in the one dish. Voila my taste sensation, and my inspiration for this salad.

Now it doesn’t taste exactly the same as Sumo, but I love my dressing more and you are guaranteed not to get any boring bits. I had to change the pumpkin to sweet potato because hubby isn’t a fan of pumpkin, although I can’t imagine why?? I love pumpkin!

Oh and the recipe makes about three times the amount photographed. I got hungry 😉

Roasted pumpkin and chickpea salad, sumo salad