Recipe Ingredient
- 500g pumpkin cut into cubes
- 1 bunch baby spinach leaves, washed and drained
- 250g cherry tomatoes, halved
- 2 stalks spring onions, sliced
- 2 tbsp fresh parsley, chopped
- 2 tbsp toasted walnuts, chopped
- Dressing
- Zest and juice of 1 mandarin orange
- Juice of 1 lime
- 2 tbsp extra virgin olive oil
- Sea salt and pepper to taste
Instructions
- You can use fresh peppercorns if available.
- Preheat oven to 180°C (350°F) and roast pumpkin till cooked (about 30 minutes), remove from oven and let it cool.
- Combine dressing ingredients and whisk well in a mixing bowl, combine the pumpkins and the rest of the ingredients, toss with the dressing and serve.
