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
Sheep's feta
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

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