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Looking for inspiration for everyday dishes that feel realistic, fit into your lifestyle and budget and taste delicious, too? Then it’s Michelinstarred chef Tom Kerridge to the rescue with recipes from his latest book
HARISSA-ROAST PUMPKIN & FETA SALAD
Serves 2 Takes 40-45 minutes
INGREDIENTS
• 500g/1lb 2oz deseeded pumpkin (or butternut squash), cut into wedges
• 1 x400g tin chickpeas, rinsed and drained
• 4 tbsp extra virgin olive oil
• 1 tbsp rose harissa
• Salt and freshly ground black pepper
• 100g/4oz baby spinach leaves
• 100g/4oz feta
• 2 tbsp pumpkin seeds, toasted, to finish
For the dressing
• 1 tsp wholegrain mustard
• Juice of ½ lemon
• 1 tbsp white balsamic vinegar
1. Preheat the oven to 200°C, Fan 180°C, Gas 6.
2. Place the pumpkin (or squash) and chickpeas on a baking tray. Drizzle with 1 tbsp of the extra virgin olive oil and the harissa, and sprinkle with salt and freshly ground black pepper. Mix with your hands so both the pumpkin and chickpeas are well coated. Roast on a high shelf in the preheated oven for 20-25 minutes or until just tender.
3. Meanwhile, for the dressing, in a medium bowl, mix together the mustard, lemon juice, balsamic vinegar and remaining 3 tbsp olive oil. Season with salt and freshly ground black pepper to taste. Transfer 2 tbsp of the dressing to a small bowl and set aside.