HEALTHY ROAST PUMPKIN SALAD
Ingredients:
- 200g pumpkin (peeled,2 cm cubes)
- 1 tsp olive oil
- salt and pepper
- 4 spring onions (chopped)
Dressing
- 50g roasted pumpkin
- 1 garlic clove (minced)
- 30ml buttermilk
- 1 teaspoon caster sugar
- 2 tsp white vinegar
- 3 tbs water
- salt
- white pepper
Method:
- Preheat oven to 200°C (180°C fan-forced).
- Line 2 baking trays with baking paper, place pumpkin on trays and spray lightly with olive oil. Season with salt and pepper and roast for 25-30 minutes until pumpkin is golden. Remove from oven and allow to cool.
- Add 50g of the pumpkin to a food processor and add remaining dressing ingredients.
- Process dressing until smooth, adding more water if the dressing is too thick.
- Gently toss roast pumpkin with spring onions and dressing. Store in the fridge until you’re ready to eat.
Nutrition Facts:
- Calories: 148.5 Cal
- Protein: 3.7g
- Carbs: 22.7g
- Fat: 6.4g
