2 kg butternut pumpkin cut into 1.5cm cubes
¼ cup (60ml) olive oil
1 clove garlic, crushed
12 slices (340g) thin bacon
2 x 400g cans chickpeas, rinsed, drained
1 cup loosely packed coriander leaves
salt & freshly ground black pepper
Lemon & Garlic Dressing
¼ cup (60ml) lemon juice
¼ cup (60ml) olive oil
1 clove garlic, crushed
Preheat oven to moderate (180ºC/160ºC fan-forced)
Combine pumpkin, oil & garlic in a medium bowl, toss gently. Transfer to shallow baking dish & roast uncovered 45 mins.
Place bacon in a single layer on an oven tray. Bake in batches for about 20 mins or until crisp. Drain, cool slightly, break into pieces.
Dressing:
Combine all ingredients in a screw-top jar, shake well.
Combine the roasted pumpkin, bacon, chickpeas, coriander leaves, dressing and salt & pepper in large bowl, toss gently to combine. Serve immediately.
Serves 8-10