sweet potato, pumpkin & candied pumpkin seed salad

sweet potato, pumpkin & candied pumpkin seed salad

Print Recipe
sweet potato, pumpkin & candied pumpkin seed salad
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Candied Pumpkin Seeds
Tahini Yoghurt Dressing
To Serve
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Candied Pumpkin Seeds
Tahini Yoghurt Dressing
To Serve
Instructions
  1. Preheat oven to 180°C and line two trays with baking paper.
  2. In a large bowl, toss together the pumpkin, sweet potato, red onion, coriander, ground ginger, sea salt and olive oil. Spread vegetables onto the baking tray and cook for 30 minutes, or until tender.
  3. While the vegetables are cooking, prepare the Candied Pumpkin Seeds: In a small bowl, combine the pumpkin seeds, egg white, cayenne pepper, cinnamon and sea salt. Spread the pumpkin seeds out onto the baking tray and place in the oven to cook for 10-15 minutes, making sure they don’t burn. Once they are removed from the oven, allow them to cool on the tray as they will harden.
  4. To make the Tahini Yoghurt Dressing: combine the yoghurt, tahini, water and lemon together into a bowl. Add a touch more water if required, but the consistency should be a ‘drizzle’.
  5. Once the vegetables are cooked, remove from the oven and allow to cool slightly on the tray.
  6. Assemble the salad, in a large bowl by combining the spinach leaves, chickpeas & roast vegetables. Top the salad with the pumpkin seeds and dressing.
  7. Note: I will often roast the chickpeas in with the vegetables for the last ten minutes to add an extra crunch to my salad!

There are no reviews yet.

Leave a Reply

Your email address will not be published. Required fields are marked *

Start typing and press Enter to search