Sunday, October 31, 2010

Pumpkin and Chickpea Salad- Guest Post

I am delighted to present you one of my favourite's bloggers, Simona- the owner of Alison's Trials. She happens to hail from nearly the same land as I: Moldova (the Romanian one). I do not know how and why, but I feel like I have known her for ages, although we stumbled onto each other over a "mamaliga" posting of mine couple of months ago. Simona does not cease to impress me with her amazing range of dishes she makes, although my heart is stolen by her fabulous  salads, which is why I nicknamed her the Salad Diva! Juggling between a full time job in the medical field and the duties of a mother and wife- I sometimes wonder where she has got the energy from- well she knows The Secret I guess....

Today she is displaying her artful Pumpkin and Chickpea Salad, of which she remembers the following:

The best ever pumpkin I had, used to come out of my grandma's small oven that was part of the heating stove- be it fall or winter, a ton of goodness used to fill up the air with tantalizing flavours: cabbage, potato, pumpkin stuffed pastries (placinta), baked pumpkin, roasted pumpkin and sunflower seeds, roasted soy or chickpea beans....The sacred oil lamp burning  in its assigned corner of the room, me scooping out the pumpkin slice with my small spoon- all these stir memories of my beloved one and the happiness of the golden age!


Today, overcoming the gap of space and time, I am coming to Adelina's space and offer her a recipe employing pumpkin- a simple and quick to  make salad.

You will need:

  • 300 g. pumpkin, sliced in 1 cm. thick slices, rubbed with the sauce made out of
    - 4 crushed  garlic cloves,
    -2 teaspoons crushed hot red pepper (or 1 hot and 1 mild, if you will),
    -black pepper and salt, to taste
    -2 teaspoons olive oil
  • 300 g. chickpeas, cooked and drained
  • 50 g sliced almonds, toasted to golden color
  • parsley, for garnishing
After the pumpkin slices are well infused with the garlic sauce, grill them for about 4 minutes on each side, chill and mix with the chickpeas, garnish with almonds and parsley and serve.
I love juggling with other ingredients as well: steamed broccoli:

Many thanks to Adelina for hosting my post. I love her warm, pleasant atmosphere here, filled with out-of-this world flavours!

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