Friday, September 10, 2010
Roasted pumpkin salad with spinach, walnuts, cucumber, coriander
This salad is really easy and super yummy, my family came over for lunch on Father's Day it was a sunny and windy day, but we love the sun and took the opportunity to sit outside in our wonderful garden. This salad was a combination of a few thing's I had left over in the fridge and I used the white bean sumac puree as the salad dressing, whizzing it in the blender with a little water to move the texture from a puree to a dressing.
Baby spinach, washed
200g Japanese pumpkin, diced small
handful fresh walnuts
1 cucumber, skin off and diced into small cubes
cherry tomatoes, cut in half
*****see below recipe lamb, quinoa, and white bean sumac dressing
Roast the pumpkin for around 20 minutes with a little olive oil and sea salt and pepper the tomatoes also in the oven and roast for the same time.
Lay all the ingredients onto a beautiful plate and lastly roast the walnuts for ten minutes and sprinkle on top pouring white bean sumac dressing all over and some sheep's feta