Roasted Pumpkin Salad
Pumpkin is a great low carb vegetable that caramelises well when roasted and adds flavour to a meal. This salad is tasty and filling and works well with pork, salmon or lamb.
800g pumpkin peeled and cut into generous cubes
olive oil
1/2t ground cumin
pinch of cinnamon
1t ground sumac
1 cup watercress
1/2 cup shaved pecorino cheese
1T roasted pumpkin seeds
Preheat the oven to 190C.
Mix 3T olive oil with the cumin, cinnamon and sumac. Season with salt and pepper and toss over the pumpkin. Place the pumpkin on lined baking trays and roast for 40 minutes or until golden brown and cooked through. Allow to cool.
Make the salad with watercress and pumpkin. Drizzle over olive oil and balsamic vinegar. Garnish with pecorino and pumpkin seeds.
800g pumpkin peeled and cut into generous cubes
olive oil
1/2t ground cumin
pinch of cinnamon
1t ground sumac
1 cup watercress
1/2 cup shaved pecorino cheese
1T roasted pumpkin seeds
Preheat the oven to 190C.
Mix 3T olive oil with the cumin, cinnamon and sumac. Season with salt and pepper and toss over the pumpkin. Place the pumpkin on lined baking trays and roast for 40 minutes or until golden brown and cooked through. Allow to cool.
Make the salad with watercress and pumpkin. Drizzle over olive oil and balsamic vinegar. Garnish with pecorino and pumpkin seeds.
Comments
Post a Comment