Roasted Pumpkin, Chickpea and Broccoli Salad

I love these simple salads, that also incoporate a great vegetarian source of protein.
So easy to make and it will last for a few days in the fridge, so you can make a big batch at the start of the week and use for lunches or as a side to your main meal.

Roasted Pumpkin, Chickpea and Broccoli Salad

Ingredients:

Salad

750g Pumpkin cubed
2 x Red Capsicums
10 x Button Mushrooms
½ head of Broccoli
1 can of chickpeas, rinsed and drained
2 Tbsp. dried Cumin seeds
Olive oil
3 Tbsp. of Cumin Aioli (or to taste)

Cumin Aioli

1 egg yolk
3 cloves of garlic
1 tsp wholegrain mustard
1 Tbsp. apple cider vinegar
1 tsp cumin powder
1 tsp cumin seeds
½ tsp coriander powder
½ salt
½ cup olive oil
½ lemon squeezed

Method

Heat the oven to 180 degrees.
Place the cubed pumpkin in a roasting dish, and a splash or olive oil to coat. Sprinkle the cumin seeds over the pumpkin and mix to coat.
Roast for 25 minutes.
Chop the broccoli into medium sized florets. Bring a medium sized pot of water to the boil, then add the broccoli for 3 minutes or until just tender. Drain and place to the side, until the roast vegetables have finished cooking.
Chop the mushrooms into quarters, and the capsicums into 1.5cm cubes.
Add the mushrooms and capsicums to the pumpkin and roast for a further 15 minutes until everything is brown.
Remove from the oven and stir through the rinsed and drained chickpeas, blanched broccoli, and 3 Tbsp. of cumin aioli. Add more aioli if needed.
Serve as is, or on top of a bed of spinach leaves.

Cumin Aioli

In a blender or food processor, add the first 8 ingredients and blend until well combined.
Slowly add the olive oil, drip by drip as the blender is going, until it has been all incorporated.
Finally add the lemon juice and season with pepper if needed.
Store in the fridge and use on your salads.