Full of warming autumn colours, the pine-like aroma of sage, salty feta and smoky chilli and the welcome sweetness of roasted vegetables and caramelised garlic this warm salad makes a delicious standalone lunch with perhaps a side dish of home-cured olives. It you feel like something extra, it makes a lovely side dish to simply grilled fish. I find the chickpeas are substantial enough. If you are preparing your own, soak them for at least 12 hours, then boil until soft enough to squash easily. They really need to be super tender. Alternatively, use tinned.
Revithia salata
Σαλάτα με ρεβίθια
Ingredients
- 500 g butternut pumpkin peeled, deseeded and cut into cubes
- 4 carrots peeled, halved and sliced large pieces
- 3 small heads of garlic left whole
- 1 tsp Greek honey
- 1 tsp ground sage
- 3-4 fresh sage leaves
- 3-4 fresh bay leaves
- 400 g cooked and drained chickpeas
- 1 tsp smoked bukovo chilli flakes
- 100 g Greek feta crumbled
- Sea salt and ground black pepper
- EVOO and fresh lemon juice to taste
Instructions
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Preheat your oven to 200C. In a bowl, toss the whole heads of garlic, carrot and pumpkin pieces with olive oil, ground sage, fresh sage and bay leaves. Scatter on lined baking trays and drizzle over a little honey. Tuck the garlic heads in around the vegetables. Roast for about 45minutes or until the pumpkin and carrots have lightly browned and start to caramalise.
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Take your serving bowl and rub a clove of garlic around the outside. Next, add the drained chickpeas. Once the garlic has cooled, squeeze out all of the garlic over the chickpeas and toss to combine. Then add the roasted vegetables and herbs. Crumble over the feta, smoked chilli flakes and add the extra virgin olive oil and lemon juice to dress. Season and toss to combine, you may want to add another squeeze of lemon. Serve warm.
