INGREDIENTS
Main
pumpkin, peeled weight (cooked weight 750g)
1kg
extra virgin olive oil
2 tbsp
almonds, crushed
25g
peaches (stoned weight), stone removed and cut into wedges
300g
sea salt
2g
black pepper
1g
Dressing
extra virgin olive oil
4 tbsp
honey
2 tsp
chilli flakes
2g
head of fennel (260g) finely sliced
1
rocket leaves
150g
limes, juice
2
METHOD
Preheat the oven to 220°C.
Cut the pumpkin into wedge pieces, mix with 2 tbsp oil and a little seasoning and roast for 30+ minutes, until the pieces are very soft and the tips are browned.
Mix the dressing.
Transfer the roasted pumpkin pieces to a bowl and pour over half of the dressing (save the other half for the salad) and toss gently.
While the oven is still warm, toast the almonds on a baking tray until golden, about 10 minutes.
Divide the salad between four bowls and scatter with the toasted almonds.
Serve with the dressing on the side and enjoy!
KEY NUTRIENTS
Nutrient
Per 100g
% RNI
Per 404g serving
% RNI
Energy kJ
351
4%
1419
16%
Energy kcal
84
4%
341
17%
Fat
5.2g
7%
20.9g
29%
Med
Saturates
0.7g
3%
2.7g
13%
Low
Total sugars
5.9g
6%
23.9g
26%
Med
Salt
0.13g
2%
0.52g
8%
Low
Protein
1.8g
-
7.3g
-
Carbohydrates
6.6g
-
26.8g
-
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.
