For the love of Food :)

Spiced Pumpkin Salad

Serves 4-6

With Halloween fast approaching I’ve noticed an increasing number of my friends posting photos of their pumping carving skills and its made me realise how quickly we have adopted this long standing American tradition here is Australia. This made me think “What happens to all the scraps of pumpkin?” and thats when my thoughts turned to dishes that I could make (as it always does). What I love about this dish is that you can roast the pumpkin then put it in a container in the fridge and make the salad at a later date, meaning its a great dish to have at a Halloween party! Its also great for lunch boxes as you can throw together the rest of the salad the night before or in the morning and then dress it just before you eat. You know me I’m all about simplicity and this dish is no different, just a few spices and you’re good to go! This dish is great on it own, part of a banquet or as a hearty side.

Ingredients:

  • 1.5kg of pumpkin, diced into 1cm cubes
  • 2 Tsp of whole cumin seeds
  • 1 Tsp of ground cinnamon
  • 2 Tsp of ground coriander
  • 3 Cardamon pods
  • 3 Tbsp of Pukara Estate Olive Oil
  • 200g of baby spinach & rocket salad mix (You can use any loose salad mix that you like)
  • 100g of Danish feta (You can use Greek feta if you like, I like the creaminess of Danish)
  • 1 Can of chickpeas, drained & rinsed
  • 1 Tbsp of Pukara Estate Caramelised Balsamic Vinegar (You can use normal Balsamic, just add 1/2 Tsp of sugar)
  • 1/2 Cup of pine nuts
  • Salt & pepper to taste

Method:

1) Preheat you oven to 220C. Line two roasting trays with baking paper and set aside until needed.

2) Place cardamon pods on a chopping board, then using the back of your knife carefully push down on the pods so they crack open (this will help release their flavour). Add cardamon pods, pumpkin, cumin seeds, coriander, cinnamon, salt & pepper in a large bowl.

3) Next pour over 2 tablespoons of the Pukara Estate Olive Oil and stir, making sure that the pumpkin pieces are well coated in the spice mix.

4) Divide the mixture over the two roasting trays, cover with foil and place in your oven for 20 minutes.

5) When the 15 minutes is up remove the trays from the oven and divide the canned chickpeas and pine nuts over the two trays and turn all the pumpkin. Place back in the oven uncovered for a further 5-10 minutes or until your pumpkin is cooked through and lightly golden. Remove from the oven and set aside to cool completely.

6) Once cooled place your salad mix into a large bowl, tumble in your roasted pumpkin and chickpeas then crumble in the feta. Drizzle over the remainder oil and balsamic and gently toss. Serve on a beautiful platter or in a salad bowl.

Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx

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