This is a really easy, healthy salad that can be made in advance and assembled just before serving. If desired the roasted pumpkin can be reheated in the microwave but it tasted just fine cold and just as good the next day.
Pumpkin salad
Ingredients
Roast pumpkin with cinnamon and sugar
- Pumpkin – sliced about 1 cm thick with enough pieces for each person
- cinnamon
- sugar
- salt and pepper
- 1/2 bunch mint – chopped
- 6 spring onions – finely sliced
- 1/2 bunch parsley – chopped
- bunch coriander – chopped
- 2 chillies, seeded and thinly sliced
- natural yoghurt
- pine nuts – roasted
- juice one lime
Method
- I used half a Queensland blue pumpkin for 15 people.
- Slice pumpkin, spread in a single layer on a baking tray, spray with oil and sprinkle with cinnamon and sugar and season then roast until caramelised and turn over and repeat. Remove and allow to cool.
- If not using immediately – store the pumpkin in the fridge, chop and store herbs in a zip lock bag, toast nuts and store in a bag.
- To serve: Heat pumpkin in microwave if desired. Layer in the serving disk: Pumpkin, dollops of yoghurt, herb mix, lime juice, pine nuts and repeat until all used.