Pumpkin with chickpeas, toasted coconut and lemon tahini from Community: Salad Recipes from Arthur Street Kitchen (page 141) by Hetty Lui McKinnon

  • bean sprouts
  • coriander leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute green beans for snake beans, and basil for Thai basil.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green beans for snake beans, and basil for Thai basil.

  • Hellyloves2cook on October 19, 2015

    I love pumpkin in salads and so this is what drew me to the recipe when flicking through this book. I was interested to see how the amalgamation of different flavours would taste in this fusion oriented salad. There is the distinct Thai influence of the basil, coriander, kaffir lime leaves and coconut together with the distinct middle eastern dressing. Hmm... very interesting. There is quite a bit of prep work before final assembly of ingredients, so its not something that can be whipped up in 20 mins. Roasting of pumpkin, seeds and coconut plus cooking of the beans. Was it worth it... In some ways yes. But I couldn't get my head around the shredded kaffir limes leaves, coconut and the tahini. My husband thought a lovely tangy lime based dressing would have been nicer and I think I would have to agree with him. Don't get me wrong it was quite nice and I liked the concept but wasn't convinced it was a marriage made in heaven. A few members of my family were not overly impressed.

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