With Liane Wansbrough, CNP
Looking for a digestible recipe for your holiday potluck party? This delicious salad is warm and filling like a gratin but without the cheese hangover. Not to mention, the nutrients in this recipe are great stomach healers. The rich zinc content in pumpkin helps to heal the stomach lining. Garlic, natures’s great natural antibiotic, helps to combat bacterial overgrowth. While all-spice contains herbs which warm and strengthen digestion. If chickpeas give you gas, substitute with 1 cup of soaked and peeled almonds.
2 pounds pumpkin or other winter squash peeled, seeded and cut into 1-inch cubes
1 garlic clove, crushed
½ teaspoon ground allspice
2 tablespoons olive oil
Sea salt and black pepper
14 ounces canned or home-cooked chickpeas (drained)
½ small red onion, finely chopped (soaked in cold water for 15 minutes if you want to lessen the bite)
4 tablespoons roughly chopped cilantro
1 garlic clove crushed to a paste with a pinch of salt
3 ½ tablespoons lemon juice
3 tablespoons tahini paste
2 tablespoons water, to taste
2 tablespoons extra virgin olive oil
- Heat the oven to 425 degrees F.
- Toss the squash with the crushed garlic, allspice, olive oil and some salt and pepper.
- Place on tray, optionally lined with parchment paper, in the oven for 20-25 minutes, or until soft. Remove and allow to cool slightly.
- While the squash is cooking, make the tahini sauce. Mix the crushed garlic with lemon juice and add the tahini. Now thin with the water and olive oil. Check the seasoning. You should taste a balance between the nutty tahini and the lemon.
- To assemble the salad place the squash, chickpeas, cilantro and red onion in a mixing bowl. Pour on the tahini sauce and remaining oil and toss gently. Season with salt and pepper.
Food52 Adapted from Casa Moro