Pumpkin Salad

Often overlooked as a tasty addition to a salad, this pumpkin dish combines red capsicum with a tangy goats cheese dressing.

Ingredients

  • 1 1/2 – 2 kg butternut pumpkin, diced
  • 2 red capsicums, diced

Marinade

  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 1 tablespoon fresh oregano, chopped

Dressing

  • 1 cup fresh basil, chopped
  • 1/2 cup pinenuts, toasted
  • 125g goats cheese, crumbled
  • 2 tablespoons chermoula

Method

Marinade the pumpkin for 30 minutes.

Place the pumpkin on a baking tray and cook at 180ºC for 20 minutes.  Add the capsicum and cook for a further 20 minutes.

In a bowl mix together the basil, pine-nuts, goats cheese and chermoula.

Remove the pumpkin and capsicum from the oven and sprinkle with the goats cheese dressing.

Toss all the ingredients together and serve in a shallow salad bowl. Can be served on a bed of shredded lettuce.

Written by Kaye Fallick



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