Roasted pumpkin salad

Name: Roasted pumpkin salad
Yield: serves 2 servin
Cuisine: American
Ingredients: 300 grams pumpkin (roasted and diced); 100 grams chickpeas (cooked and drained); 100 grams cherry tomatoes (halved); 100 grams cucumber (de-seeded and diced); 100 grams red cabbage (diced); 50 grams iceberg lettuce (cut); 1 handful herbs (sweet basil, coriander, mint); Vinaigrette; 30 ml vinegar (balsamic or other local variety will work well); 90 ml olive oil; to taste Salt and pepper

aristotle cabiles @pinoyfoodie

Cambodia

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.

aristotle cabiles @pinoyfoodie

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Ingredients

serves 2 servin

300 gramspumpkin (roasted and diced)
100 gramschickpeas (cooked and drained)
100 gramscherry tomatoes (halved)
100 gramscucumber (de-seeded and diced)
100 gramsred cabbage (diced)
50 gramsiceberg lettuce (cut)
1 handfulherbs (sweet basil, coriander, mint)
Vinaigrette
30 mlvinegar (balsamic or other local variety will work well)
90 mlolive oil
to tasteSalt and pepper

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Steps

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