Thermomix recipes healthy eating natural ingredients…

Need

500 Gram pumpkin, peeled and cubed

Extra Virgin Olive Oil (EVOO) as needed

pink salt flakes to taste

1/2 purple or white cauliflower cut into small florets

1 small shallot, diced finely

1 stalk celery, sliced

1x 400 Gram Tin chick peas drained

2-3 Handful mixed leafy green herbs of choice, (we used mint, coriander, basil, parsley)

40 Gram pumpkin seeds

20 Gram linseed

40 Gram sunflower seeds

Handful craisins (dried cranberries)

200 Gram Greek Yoghurt

1 Teaspoon each ground cumin, coriander

2 Tablespoon ground turmeric

1 Teaspoon chilli flakes

1 lemon, juice only

1 Teaspoon pink salt flakes or to taste

Do

Place the pumpkin onto a lined baking tray and drizzle with EVOO and sprinkle with salt flakes. Roast in a fan forced oven set to 180°C for 30 minutes. Cool,
Meanwhile, combine all salad ingredients except seeds. Place seeds into a frying pan and toast until fragrant and just changing colour.
Add seeds to the salad.
To make the dressing, stir everything together in a bowl.
When you are ready to serve, add the roasted pumpkin to the salad along with the dressing and stir gently to coat everything in dressing. Serve immediately. This will keep for a day in the fridge, but after that you are out of luck! The herbs tend to go a little soggy with the dressing.