Roast pumpkin & chickpea salad with tahina

Salad
3 kg (raw weight)	Pumpkin (peeled & cut into 3cm cubes)
3 cloves	Garlic (crushed)
1½ tsp	Allspice (toasted & ground)
6 tbsp	Olive oil
750g (raw weight)	Chickpeas (cooked)
1½	Red onions (fine chopped)
1 bunch	Coriander (chopped)
	Seasoning
Dressing
3 cloves	Garlic (crushed)
10 tbsp	Lemon juice
9 tbsp	Tahina paste
6 tbsp	Water (to taste)
6 tbsp	Olive oil

Method

1.      Toss the pumpkin in the olive oil, garlic, allspice & some seasoning & roast in a hot oven until golden & soft.

2.      For the dressing mix the lemon juice with the garlic & add the tahina paste, then thin it down with the water & olive oil & check the seasoning.

3.      Mix the pumpkin, red onion, coriander & chickpeas together & season.

4.      Dress with the tahina sauce on the plate.