Warm pumpkin salad
Pumpkin makes a great addition to salads
SERVES
2
TIME TO MAKE
30 - 45 mins
MEAL TYPE
Dinner
SERVES
2
TIME TO MAKE
30 - 45 mins
MEAL TYPE
Dinner
Method
- Preheat oven to 180°C.
- Peel, de-seed, and cut pumpkin into chunks or slices and place on a non-stick baking tray. Brush lightly with sesame oil and sprinkle with cumin.
- Bake for 20-30 minutes, until tender.
- Serve warm pumpkin on a bed of baby spinach leaves. Top with pumpkin seeds and feta, and drizzle with vinaigrette of choice or lemon juice.
Tip
Darker green lettuce leaves contain more beta carotene and other nutrients than pale-coloured iceberg lettuce.
-
½ (approx 400g)
butternut or buttercup pumpkin
-
2 tsp
sesame oil
-
2 tsp
ground cumin
-
100 g
baby spinach or dark green lettuce leaves
-
2 tbsp
pumpkin seeds, toasted (optional)
-
50 g
salt-reduced feta cheese, crumbled or diced
Per serve
-
Energy
1034kJ
-
Total Fat
14g
-
Saturated Fat
5g
-
Dietary Fibre
5g
-
Sodium
440mg
Method
- Preheat oven to 180°C.
- Peel, de-seed, and cut pumpkin into chunks or slices and place on a non-stick baking tray. Brush lightly with sesame oil and sprinkle with cumin.
- Bake for 20-30 minutes, until tender.
- Serve warm pumpkin on a bed of baby spinach leaves. Top with pumpkin seeds and feta, and drizzle with vinaigrette of choice or lemon juice.
Tip
Darker green lettuce leaves contain more beta carotene and other nutrients than pale-coloured iceberg lettuce.
Method
- Preheat oven to 180°C.
- Peel, de-seed, and cut pumpkin into chunks or slices and place on a non-stick baking tray. Brush lightly with sesame oil and sprinkle with cumin.
- Bake for 20-30 minutes, until tender.
- Serve warm pumpkin on a bed of baby spinach leaves. Top with pumpkin seeds and feta, and drizzle with vinaigrette of choice or lemon juice.
Tip
Darker green lettuce leaves contain more beta carotene and other nutrients than pale-coloured iceberg lettuce.
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