Pumpkin Eater!

by Tenina Holder

Christmas Day and the kids have just left...feeling cruisy, the food was stunning and even though the kitchen is still in need of some cleaning, it is pretty OK. Thought I would quickly write this one down and put it up...nothing like obsession when it strikes at the least likely times! Hope you all had a great Christmas and like me, are looking forward to a fantastic 2010! (Of course this had to wait till New Year's Eve, until I could organise a card reader to upload pics to my iMac, which despite the frustrations, is absolutely FANTASTIC! So now I owe you all a Happy 2010 as well as long overdue Merry Christmas.)

Pumpkin and Avo Salad

Need

  • 700 g pumpkin, peeled and seeded
  • Sea salt and freshly cracked black pepper
  • EVOO as needed
  • 100 g mixed salad leaves
  • 100 g almond slivers
  • 1 - 2 avocados, cut into wedges
  • 1 small spanish onion, thinly sliced
  • 1 Handful basil leaves
  • Dressing
  • 80 g raw honey
  • 2 tbsp seeded mustard
  • 80 g white wine vinegar
  • Sea salt and pepper to taste
  • 240 g Cobram Estate Extra Virgin Olive Oil EVOO BUY

Do

1  

Preheat oven to fan forced 200°C. Slice the pumpkin into thin wedges and place on a baking tray lined with baking paper. Drizzle with oil and sprinkle with salt and pepper. Roast for 20-25 minutes or until tender and caramelised. Remove from the oven and set aside to cool slightly.

2  

Arrange the pumpkin on a serving plate with salad leaves, almonds, avocado, Spanish onion and basil.

3  

Dressing;

4  

To make dressing place honey, mustard and vinegar into TM bowl and cook 3-4 min/100°C /speed 2-3 with MC off. Add seasoning to taste, EVOO and mix 3 sec/speed 5-6 until blended. Refrigerate until ready for use.

More

Drizzle with dressing and serve.

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