Pumpkin Salad

We attended a friend’s housewarming BBQ on the weekend and were asked to bring a salad. This is what I made.

Ingredients

200g pumpkin, cut into 3-4 cm chunks about 1 cm thick

10 stalks of asparagus

100g baby spinach

½ red onion, thinly sliced

¼ cup of pepitas, toasted

400g canned chickpeas

Parmesan shavings

A handful of chopped parsley

10ml white wine vinegar

1 tbsp sugar

20ml extra virgin olive oil

1 tbsp balsamic vinegar

Method

1.          Soak the cut onions in the white vinegar and sugar.

2.          Grill the asparagus (takes only 1-2 minutes on each side) and the pumpkin.

3.          Drain the chickpeas and the onion, reserve the white vinegar.

4.          Toss the spinach, asparagus and pumpkin with the chickpeas and half of the toasted pepitas.

5.          Mix the olive oil, the while vinegar, balsamic vinegar and parsley until it emulsifies.

6.          Pour over salad, toss.

7.          Sprinkle the rest of the pepitas on top and the Parmesan shavings.