Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Espresso Garden Cafe's pumpkin and chickpea salad
For the salad
Half a pumpkin
2 390g cans chickpeas
100g feta
100g sundried tomatoes
1 bunch spring onions
1 punnet cherry tomatoes
2 big handfuls rocket leaves
parsley
Dressing
2 cloves garlic
2Tbsp tahini
150g feta
½ cup yoghurt
¼ cup of water
Method
Peel and dice pumpkin. Toss in oil and season with salt and pepper. Roast in oven till tender.
Drain chickpeas. Slice sundried tomatoes and spring onions, dice feta.
Blend all dressing ingredients.
Chop parsley.
Mix all ingredients except for rocket, season and taste. Toss with dressing.
Lightly mix rocket through just before serving.
Requested by Elaine Clancy.
This recipe comes from Shona Brett of Espresso Garden Cafe at Mega Mitre 10 in Dunedin.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz , including your name, address and a daytime telephone number, and we will request it.
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