Roasted pumpkin salad
This salad was inspired by Britta. She's vegetarian and I wanted to make a heartier and more filling salad to go with our favorite starter-hummus, cashew cream cheese, Gorgonzola and cheddar with either flat bread or toasted baguette slices. The combination of salad and starter already makes for a full dinner.
Roasted pumpkin salad
This salad was inspired by Britta. She's vegetarian and I wanted to make a heartier and more filling salad to go with our favorite starter-hummus, cashew cream cheese, Gorgonzola and cheddar with either flat bread or toasted baguette slices. The combination of salad and starter already makes for a full dinner.
Cooking Instructions
- 1
Peel and cut pumpkin into bite size cubes.
- 2
Drizzle with olive oil, and lightly season with salt and pepper.
- 3
Roast in the oven for 12 minutes at 220° C
- 4
Place lettuce in the bottom of the bowl and top with local herbs
- 5
In a mixing bowl, mix pumpkin, chick peas, tomatoes, red cabbage, cucumber and toss together.
- 6
Top lettuce and herbs with pumpkin and chickpea mixture
- 7
Drizzle with vinaigrette. Serve with flat bread and top with smoked tofu
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