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