Simple to prepare, colourful and tasty with a lovely crunch of the toasted pistachios, tartness from the preserved lemon and sweetness from the pumpkin and spice of the Aussie Bush Dukkah
Preheat oven to 200 degrees/400 degrees F
Combine Pumpkin and oil in large roasting pan. Roast for 15 mins or until tender
Meanwhile place nuts on an oven tray; roast in oven for 3 min or until golden. Remove from tray immediately
Make Preserved lemon vinaigrette (see below)
Place pumpkin in a large bowl with chickpeas with Dukkah; toss gently with half the vinaigrette to combine. Arrange leaves, pumpkin mix and all other ingredients on serving platter and top with remaining vinaigrette
PRESERVED LEMON VINAIGRETTE - Place crushed garlic, finely chopped lemon rind, olive oil and vinegar in a screw top jar and shake well
If unavailable substitute preserved lemon with lemon juice. Adjust Dukkah to taste if you like a little more heat.
Loved the different flavours, friends went for 2nds!
This was so easy and the family loved it.