Spiced pumpkin salad

Roast pumpkin and any cheese is a match made in heaven. You can combine pumpkin with stronger-flavoured cheeses such as chevin and blue cheese, or hard cheeses such as pecorino and Parmesan. Spices don’t go well with pecorino or blue cheese, so this recipe uses chevin.

Ingredients:

Dressing

  • Juice of 2 lemons (50ml)
  • 15ml (1T) Dijon mustard
  • 160ml (2/3cup) extra virgin olive oil
  • Salt and pepper

Salad

  • 600g pumpkin cubes
  • Olive oil for roasting
  • 15ml (1T) ground cumin
  • 15ml (1T) ground coriander
  • 5ml (1t) ground nutmeg
  • Salt and pepper
  • 200g chevin, broken into small chunks
  • 60ml (1/4c) sunflower seeds
  • 100g rocket, washed

Method:

Dressing

Combine the lemon juice and mustard in a mixing bowl. While whisking continuously, pour in the olive oil until a well-combined dressing is formed – season with salt and pepper.

Salad

  1. Preheat the oven to 180⁰C.
  2. Combine the oil, spices, salt and pepper and then toss the pumpkin in the mixture. Tip the coated pumpkin onto a baking sheet and bake in the oven until done and nicely coloured on the edges – about 45 minutes.
  3. Arrange the rocket on a platter and top with the pumpkin.
  4. Follow with layers of the chevin chunks, sunflower seeds and a good splash of dressing.

(Serves 4)

Source: You Magazine Low-Carb on a Budget insert – Tim Noakes recipes developed by Jonno Proudfoot and David Grier.

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