Another simple yet delicious recipe that takes no time to make yet can impress at any dinner party or gourmet BBQ! It tastes gorgeous and is best enjoyed accompanied with a chilled herbal tea on a hot summers evening. Any protein source goes with this salad recipe. Prawns, chicken or any meat you’ve got left over from the previous day.
Pumpkin and Spinach Salad Ingredients – serves 6
600g butternut pumpkin, deseeded, peeled, cut into wedges
2 tsp olive oil
1 tsp raw honey (optional)
2 tsp sesame seeds
1 Tbs fresh lemon juice
2 Tbs extra virgin olive oil
2 tsp wholegrain mustard
1 x 150g packet baby spinach leaves
75g toasted pine nuts
Parmesan shavings (optional)
- Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl. Drizzle with oil. Season with salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 20 minutes or until golden brown. Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool.
- Combine the lemon juice, extra virgin olive oil, mustard and honey in a screw-top jar and shake until well combined. Season with salt and pepper.
- Place the pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Sprinkle with the sesame seeds.
- Serve immediately with your chosen source of protein.