Spiced pumpkin salad

Roast pumpkin and any cheese is a match made in heaven 인시디어스2 다운로드. 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.



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


  • 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



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.


  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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