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Mar
31

Recipe: Roasted butternut pumpkin with warm Middle Eastern salad

  • Posted By : Tania Flack/
  • 0 comments /
  • Under : Recipes

This is a delicious super easy recipe for the whole family to enjoy. The sprinkle of goat’s fetta to garnish is optional and this can easily become a plant-based favorite by leaving this out. It combines, lentils brown rice, nuts and seeds to provide a healthy protein hit. Pomegranate seeds are rich in antioxidants, great for the gut and provide a nice burst of flavor.

Salad

  • ½ bunch basil, chopped
  • ½ bunch continental parsley, chopped
  • 1 400g tin lentils, rinsed and drained
  • 1 cup of brown rice, cooked and set aside to cool
  • ½ a cup of pepitas, chopped
  • ½ cup sunflower seeds
  • ½ cup tamari almonds, chopped
  • Small red onion finely diced
  • Seeds of 1 large (or two small) pomegranates
  • Small amount of goat’s fetta to garnish

Pumpkin

  • 2 small butternut pumpkins, cut in half lengthways
  • 1 teaspoon of ground coriander seeds
  • 1 teaspoon of pumpkin
  • 1 tablespoon of pure maple syrup
  • Olive oil spray
  • Salt and pepper to season

Dressing

  • 4 tablespoons of virgin cold pressed olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon of pomegranate syrup (or use any juice left over from the removal of the pomegranate seeds)
  • Salt and pepper

Method

Preheat oven to 160 degrees in a fan forced oven

Place butternut pumpkin on a baking tray, spray with olive oil and sprinkle with cumin, coriander and generous grind of seas salt and freshly ground black pepper

Cook for 45 minutes, or until pumpkin is browning and easily pierced with a sharp knife.

Remove from the oven and lightly drizzle with maple syrup and return to the oven for a further 10 minutes, or until golden brown.

Remove from the oven and allow to cool

Combine all salad ingredients in a bowl and toss to combine.

Top warm roast pumpkin with salad, drizzle with dressing and garnish with a small amount of goat’s fetta and a few sprigs of fresh basil

Enjoy!


Mar
01

Tania’s Super Greens Salad

  • Posted By : Tania Flack/
  • 0 comments /
  • Under : Recipes

I absolutely love this salad, it’s one of my favourites. It’s packed with fresh flavours and loaded with antioxidants. It’s complemented perfectly by the Super Greens dressing which  adds fresh burst of flavour.

Ingredients

  • 2 fennel bulbs, trimmed and cut into wedges
  • Olive oil
  • Sea salt and pepper
  • ¼ of a cup of pumpkin seeds
  • ¼ of a cup of sunflower seeds
  • ¼ of a cup of pistachios
  • 200g green beans, ends trimmed
  • 150g of snow peas, ends trimmed
  • 150g peas (fresh or frozen)
  • 2 spring onions, finely sliced
  • 100 gm baby spinach leaves
  • 1 large avocado cut into cubes
  • ¼ of a bunch of flat leaf parsley, leaves picked and washed
  • ¼ of a bunch of basil, leaves picked and washed

For the Super Greens Dressing:

  • 1 cup of basil leaves
  • 1 cup of copped flat leaf parsley leaves and stalks
  • 1 cup of coriander leaves and stalks
  • ½ cup of chopped chives
  • 2 tablespoons of fresh turmeric, grated
  • 1 cup of olive oil
  • 2 generous tablespoons of wholegrain mustard
  • 2 tablespoons of white wine vinegar
  • Sea salt and freshly ground black pepper to season
  • Lemon wedges and sesame seeds to serve 

Method

  1. Preheat oven to 180 degrees. Line a tray with baking paper, place fennel wedges on the tray, drizzle with olive oil and season with salt and pepper
  2. Roast for 15 minutes or until fennel is tender and outer leaves are golden
  3. Remove from the oven and allow to cool
  4. Blanch the green beans and snow peas by pouring boiling water over them and allowing them to stand for 3 minutes. Then drain and run under cold water to stop the cooking process. Drain well and set aside to cool 
  5. Cook peas until just tender, drain well and set aside to cool
  6. Assemble fennel, spinach, beans, snow peas, peas, pistachios, sunflower seeds, pumpkin seeds, avocado, spring onions, basil and parsley leaves into a large bowl and add the Super Greens dressing, toss gently until all ingredients are well mixed. 
  7. Serve on a platter, sprinkle with sesame seeds and add a wedge of lemon

Enjoy!


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