Wednesday, November 10, 2010

Roast Pumpkin Salad

Delicious, easy to make, and healthy.  It's also great topped with a chicken fillet marinated in some lemon juice, paprika, ground coriander and cumin.

Roast Pumpkin (and Moroccan Chicken) Salad

1/2 butternut pumpkin, peeled and sliced to approx 3-4mm thick
Salad leaves (I used roquette and spinach)
Fetta, crumbled
Pine nuts, toasted
Fried shallots
1 avocado, thinly sliced
4 tbsp cumin seeds
Olive oil
Lemon juice
Salt and pepper

Preheat the oven to 200 deg celcius.  Line 2 baking trays with baking paper, and brush with oil.  Cover with approx 2 tbsp of cumin seeds, salt, and freshly cracked pepper.  Lay the pumpkin on top of the seasonsings, and brush with oil.  Top with more cumin seeds, salt, and pepper.  Roast the pumpkin for approx 20 minutes, or until you think it's done.

Build your salad on the plates using the salad leaves, avocado and pumpkin.  Sprinkle with pine nuts, shallots, and finally the fetta.  Dress with  a drizzle of olive oil and lemon juice.

As I said above, it goes well with moroccan chicken.  I make this by marinating the chicken in olive oil, lemon juice, salt, pepper, and approx 1 tsp each of sweet paprika, ground cumin, ground coriander, mixed with a few ground up coriander stems and leaves.

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