Pumpkin, pomegranate & chickpea tabouli salad

Prep 30 mins | Cook 35 mins | Serves 6 as a side dish

This salad can be served as a side dish or vegetarian main meal.

1 cup cracked wheat (burghal)
750g butternut pumpkin, peeled and cut into 3–4cm pieces
2 garlic cloves, finely chopped
Olive oil cooking spray
1 tsp ground cumin
4 cups flat-leaf parsley leaves (about 2 bunches)
12 cup mint leaves, roughly chopped
4 green onions (shallots), thinly sliced
50g toasted pine nuts
400g can chickpeas, rinsed and drained
13 cup lemon juice
13 cup extra virgin olive oil
12 small pomegranate, halved and seeds removed

Step 1 Preheat oven to 200°C/180°C fan-forced. Place cracked wheat into a heatproof bowl. Pour over 1 cup boiling water to cover. Stand for 30 minutes.

Step 2 Meanwhile, spray pumpkin and garlic with oil and sprinkle with cumin. Season with salt and pepper. Place on a large baking tray lined with non-stick baking paper. Bake for 25–30 minutes until crisp at the edges and tender. Remove from oven. Set aside to cool.

Step 3 Place cracked wheat, parsley, mint, green onions, pine nuts and chickpeas into a large bowl. Drizzle with lemon juice and oil. Season with salt and pepper to taste. Gently toss to combine. Spoon into a serving bowl, sprinkle with pomegranate seeds and serve.

Good for you ... Butternut Pumpkin
Butternut Pumpkin

Provides beta carotene, converted to vitamin A in the body and needed for normal vision. The deeper the colour, the higher the content of beta carotene.

A source of vitamin C, which contributes to the normal functioning of the body’s immune system.

Provides folate, a B vitamin that is necessary for formation of normal blood cells.