Roasted Pumpkin Salad
It's pumpkin season! Beyond just being great for carving faces into for halloween, they are also great once roasted...and super cheap to buy! You only need a small one which shouldn't cost more than £1 at your local market. Pumpkins are also a great source of nutrition - full of vitamins and antioxidants. They are a great addition to your everyday salad, and with this recipe it'll only take about 20 mins to toss up! Perfect for those post-workout hunger pangs!
Salad - 1 small pumpkin diced 4 whole cooked beetroot 100g baby spinach 150g of goat cheese, crumbled 100g of walnuts, smashed 150g of raw quinoa Salt and pepper
Honey mustard dressing - 5 Tbsp of honey 3 Tbsp of dijon mustard 2 Tbsp rice wine vinegar
Step 1 - Preheat your oven at 200 degrees.
Step 2 - Combine all the dressing ingredients and whisk until smooth.
Step 3 - Cook the quinoa following the packaging direction. Once cooked, set aside to cool down.
Step 4 - Chop the pumpkin into cubes of roughly equal size. Use a table spoon to remove the pithy core of the pumpkin and slice it into wedges of equal thickness before dividing into cubes.
Step 5 - Place the cubed pumpkin in a baking tray and drizzle with olive oil. Be sure to season with salt and pepper. Roast for about 15 min or until they are crisp on the outside.
Step 6 - Combine the all the ingredients together. Serve at room temperature.
Be sure to share your recipes with us too with #foodandlycra and tag us on Instagram @Foodandlycra.