Roasted pumpkin and chickpea with barberries, feta and dukkah

Roasted pumpkin and chickpea with barberries, feta and dukkah

The Tivoli Road Baker
8 as a substantial lunch; 12 or more as part of a larger meal
Bonnie Savage and Alan Benson

With every change of season we have something to look forward to. Autumn brings the vibrant butternut pumpkin, which we use for our savoury Danishes, sandwiches and this warm and earthy salad. Barberries are small dried berries that have a sharp and slightly acidic flavour. They help to give balance, and accent the more mellow flavours in this dish. Barberries are available from most health food stores – if you can’t find them, you could use currants.

For quick assembly on the day, make the dukkah ahead of time. I like to at least double the recipe, so I always have some to hand for use in everything from salads, to avocado on toast, to pumpkin soup. It will retain good flavour for up to a month stored in an airtight container in your spice cupboard. You could also cook the chickpeas the day before, or substitute a 400 g (14 oz) tin of chickpeas.


Quantity Ingredient


Quantity Ingredient
1 teaspoon fennel seeds
1 1/2 teaspoons cumin seeds
1 tablespoon coriander seeds
1/2 teaspoon nigella seeds
40g macadamia nuts, lightly toasted and roughly chopped
1 tablespoon pepitas (pumpkin seeds), lightly toasted
1 1/2 teaspoons pink peppercorns
1/2 teaspoon smoky paprika
1/4 teaspoon sea salt

Roasted pumpkin

Quantity Ingredient
1 butternut pumpkin (squash) (roughly 1–1.2 kg/2 lb 3 oz–2 lb 10 oz)
150ml extra virgin olive oil
1 teaspoon cumin seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon smoky paprika
1/2 teaspoon coriander seeds, gently crushed in a pestle and mortar
salt and freshly ground black pepper, to taste


Quantity Ingredient
250g dried chickpeas, soaked overnight in water
100g barberries
1/2 red onion, peeled and thinly sliced
1 handful spinach, washed and dried
1 handful wild rocket, washed and dried
1/4 bunch coriander (cilantro), washed and stems attached
1/4 bunch mint, washed, leaves picked and roughly torn
1/4 bunch parsley, washed, leaves picked and roughly torn
40g sesame seeds, toasted
40g pepitas (pumpkin seeds), toasted
40g sunflower seeds, toasted
juice and zest of 1 lemon
75m extra virgin olive oil
salt and freshly ground black pepper, to taste
150g feta


  1. To make the dukkah, gently toast the fennel, cumin, coriander and nigella seeds seperately in a dry frying pan over a low heat for around 1 minute, until fragrant. Move the pan around continuously to avoid burning the spices. Set aside to cool slightly, and then gently break them up with a mortar and pestle – you just want to release the fragrance, not grind the spices to a powder. Combine the spices in a small bowl with the remaining dukkah ingredients and stir to combine well. Set aside.
  2. Place the chickpeas in a saucepan and cover with 1.5 litres (51 floz/6 cups) cold water. Bring to the boil and then reduce to a simmer for 45–50 minutes, until tender. Strain and set aside to cool.
  3. Place the barberries in a small bowl and just cover with warm water. Leave them to soak while you roast the pumpkin.
  4. Meanwhile, preheat the oven to 200°C (390°F). Peel and roughly chop the pumpkin into large bite-sized chunks. Toss them together with 150 ml (5 floz) of the oil and the spices, and season to taste with salt and pepper.
  5. Spread the pumpkin out on a roasting tray and cook it in the oven for 10 minutes. Take the pan out of the oven and gently agitate it to stop the pumpkin sticking and to make sure it’s roasting evenly. Return to the oven for another 10–15 minutes, until the pumpkin is tender and just starting to caramelise. Set aside to cool.
  6. Drain the barberries well. To assemble your salad, place the pumpkin, chickpeas, onion, spinach, rocket, herbs, toasted seeds and lemon zest in a large mixing bowl. Pour the lemon juice and oil over the salad, then toss with your hands to mix and coat everything well. Season to taste with salt and pepper.
  7. Transfer to a serving bowl (or individual bowls if using) and top with crumbled feta and a sprinkling of dukkah.
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