This versatile salad could also be used as a burrito filling, which I have used several times to make the meal more 'manly' for my husband. When it gets chilly I love nothing more than pumpkin and try to incorporate it into meals at least a few times a week, whether it be roasted, steamed or in soup form. Here's my take on a roast pumpkin salad with a zesty ground sumac & lemon rub. This salad also has a summery vibe as I'm not ready to let go of the warm weather yet!
INGREDIENTS
- 900g pumpkin, peeled, seeded & cut into thin slices
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground sumac
- the juice of 1 lemon
- 2 large handfuls of mixed lettuce leaves
- 1 x 400g tin of 5 bean mix, rinsed & drained
- 50g reduced-fat feta (I used Danish), crumbled
- 1 small avocado, roughly chopped
COOKING
1. Preheat a fan forced oven to 200 degrees celsius. Line a large baking tray with baking paper. Either toss the pumpkin slices, olive oil, sumac and the juice of half the lemon in a large bowl OR combine the oil, sumac and lemon juice in a small bowl and brush this over each pumpkin slice. Try not to overlap the pumpkin slices, however lay them very closely together so that you have room to fit all of them. Bake for 20 minutes or until the pumpkin is golden and tender but not mushy.
2. Meanwhile, combine the mixed lettuce leaves, beans, feta and avocado in a large serving bowl. Drizzle the remaining lemon juice and ground black pepper on top. Once the pumpkin has roasted, leave to cool for a few minutes before carefully adding to the salad. You may not want to toss the pumpkin too much or it will become mushy.
Serves / 4
Total Preparation time / 10 minutes
Total Cooking time / 20 minutes
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