Summer is the time for fresh salads and this one is a winner in my book. Pumpkin- my new favourite vegetable makes it hearty enough to be had as a meal by itself. I think I have been having this salad for lunch almost ever week for the last 3 months. Roasting the pumpkin with honey and spices makes it sticky and crisp on the outside, melting and soft on the inside. The addition of cumin and paprika makes it pretty special and the sweetness of the pumpkin with the salty fetta is pure deliciousness.
You can easily take this salad for weekday lunches. Simple pre-roast the pumpkin and store it in an air tight container in the fridge. You can mix the other ingredients and keep it in a box the previous night. Just put the roasted pumpkin in with the other ingredients in the morning. You can choose to carry the vinaigrette separately if you want to retain the crispness (I know I do) Just put it together at lunch time. It might need a little planning but trust me its well worth the effort and once the pumpkin is roasted you just have to throw it all together.
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Ingredients
1/2 Butternut Pumpkin
200 g Mixed salad leaves
70-80 g Fetta
3 Spring onions
11/2 tbsp Pine nuts
For the Marinade
2-3 tbsp Honey
3 tsp Cumin powder
3 tsp Sweet Paprika (Degi Mirch)
1 tsp Cracked black Pepper
3 tbsp Olive oil
For the vinaigrette
2 tbsp Extra Virgin Olive Oil
2 tbsp Lemon juice
1 tsp Black Pepper
Salt to taste
Method
Preheat the oven to 200 degrees C.Peel and chop the pumpkin into medium sized chunks. I like the pieces a little big as the flesh gets really tender and the outside crisps up nicely.
Line a roasting pan with some baking parchment, it makes cleaning up a lot easier later. Add the pumpkin to the roasting pan, sprinkle the cumin, paprika, salt and pepper. Add the honey and olive oil and give it a good massage till everything is covered with the glossy,spicy marinade.
Put the roasting pan in the oven and let it cook for about 20-30 minutes. Keep an eye on it after 20 minutes. You want it to get nice and crisp but not over done.
Meanwhile wash the salad leaves and put them aside. Chop the spring onions and add it to the leaves. You can start the vinaigrette while the pumpkin is roasting. Just add 2 tbsp extra virgin olive oil, juice of half a lemon, salt and pepper and give it a good mix. Set aside.
Take the pumpkin out of the oven and let it cool a little. Take the pumpkin pieces (I like mine a little warm) and scatter them on the salad leaves. Add the vinaigrette and mix well. Sprinkle the pine nuts and crumble the fetta chesse on top.
Enjoy!
You can easily take this salad for weekday lunches. Simple pre-roast the pumpkin and store it in an air tight container in the fridge. You can mix the other ingredients and keep it in a box the previous night. Just put the roasted pumpkin in with the other ingredients in the morning. You can choose to carry the vinaigrette separately if you want to retain the crispness (I know I do) Just put it together at lunch time. It might need a little planning but trust me its well worth the effort and once the pumpkin is roasted you just have to throw it all together.
.JPG)
Recipe
Ingredients
1/2 Butternut Pumpkin
200 g Mixed salad leaves
70-80 g Fetta
3 Spring onions
11/2 tbsp Pine nuts
For the Marinade
2-3 tbsp Honey
3 tsp Cumin powder
3 tsp Sweet Paprika (Degi Mirch)
1 tsp Cracked black Pepper
3 tbsp Olive oil
For the vinaigrette
2 tbsp Extra Virgin Olive Oil
2 tbsp Lemon juice
1 tsp Black Pepper
Salt to taste
Method
Preheat the oven to 200 degrees C.Peel and chop the pumpkin into medium sized chunks. I like the pieces a little big as the flesh gets really tender and the outside crisps up nicely.
Line a roasting pan with some baking parchment, it makes cleaning up a lot easier later. Add the pumpkin to the roasting pan, sprinkle the cumin, paprika, salt and pepper. Add the honey and olive oil and give it a good massage till everything is covered with the glossy,spicy marinade.
Put the roasting pan in the oven and let it cook for about 20-30 minutes. Keep an eye on it after 20 minutes. You want it to get nice and crisp but not over done.
Meanwhile wash the salad leaves and put them aside. Chop the spring onions and add it to the leaves. You can start the vinaigrette while the pumpkin is roasting. Just add 2 tbsp extra virgin olive oil, juice of half a lemon, salt and pepper and give it a good mix. Set aside.
Take the pumpkin out of the oven and let it cool a little. Take the pumpkin pieces (I like mine a little warm) and scatter them on the salad leaves. Add the vinaigrette and mix well. Sprinkle the pine nuts and crumble the fetta chesse on top.
Enjoy!
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