Cruelty Free Beauty

Eco Living

Vegan Recipes

Popular recipes

News

Riverford Roasted Pumpkin Salad

Serves: 2

Ready in: 60 mins +

Served with pumpkin seed dukka, sumac red onions, Wootton White, pistachio & pomegranate, this dish has a real Middle Eastern feel to it. Wootton white is an English Greek-style sheep’s cheese and can be substituted with feta.

Riverford Roasted Pumpkin Salad Recipe: Live Green & Good

Ingredients:

400g pumpkin, butternut or onion squash, cut into chunks
150g pumpkin seeds, toasted
1 tsp sesame seeds
1 tsp ground cumin
1 tbsp coriander seeds, toasted & roughly crushed
½ tsp cayenne seeds
1 tsp smoked paprika
1 red onion
splash of red wine vinegar
1 tbsp sumac
pinch of sugar
150g bag salad leaves
150g Wootton white or feta cheese
handful of toasted pistachios
1 small pomegranate
60ml olive oil

method:

  • Heat your oven to 180C/350F/Gas 4. Toss the pumpkin with oil and salt and roast for about 30 minutes.
  • While the pumpkin roasts, make the dukka. Using a pestle and mortar, grind the pumpkin and sesame seeds until broken up, then stir in the cumin, coriander, cayenne and smoked paprika. Set the mixture aside.
  • Next, make the sumac onions. Slice the red onion as thinly as possible; a mandolin is best for this. Mix with the red wine vinegar, sumac, sugar and a pinch of salt and set aside for at least 30 minutes, stirring every so often.
  • When the pumpkin is ready, toss with the dukka mix then cook for a further five minutes. Remove and leave to cool.
  • Toss the salad leaves with the onions and olive oil, and arrange on plates with the pumpkin and dukka. Top with crumbled Wootton white, pomegranate seeds and pistachios.
Print Recipe https://www.riverford.co.uk/recipes
Instagram Logo

Did you make this recipe?

Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood

DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...

App store Amazon Google Play

More recipes