Roast pumpkin and macadamia salad
Prep
10 min
Cook
35 min
Serves
6
Skill
Vegetarian
Prep
10 min
Cook
35 min
Serves
6
Skill
This deliciously simple salad is fantastic as a main meal or side dish.
Ingredients
- ½ pumpkin or squash, peeled, deseeded
- ½ cup macadamia nuts
- ½ cup fresh parsley, chopped
- 50g feta cheese or vegetarian cheese, cut into cubes
- To serve, rocket leaves
Caper and raisin dressing
- 1 tbs capers
- 1 tbs raisins
- 1 red chilli, halved, seeds removed and chopped
- 1 clove garlic, crushed
- 5 basil or parsley leaves
- 2 tsp balsamic vinegar
- ½ lemon, juice of
- 80ml extra virgin olive oil
Nutrition per serving
972 kJ
energy kj
6 g
protein
4 g
saturated fat
2.2 g
dietary fibre
4 g
carbohydrate
3 g
sugars
135 mg
sodium
Method
- Preheat oven to 180°C. Line a roasting dish with baking paper.
- Cut the pumpkin or squash into pieces. Spread over the baking tray and spray with olive oil. Season to taste. Roast in oven for 25 minutes.
- On another baking tray, spread the macadamia nuts. Toast the nuts in the oven for 10-12 minutes. Allow to cool.
- On a large serving platter or in a serving bowl, combine the pumpkin or squash with parsley and macadamia nuts. Drizzle over a little of the caper and raisin dressing. Toss together lightly to combine.
- Sprinkle the salad with feta cheese and a few rocket leaves. Serve with extra dressing on the side.
- To make the dressing, soak the raisins in a little warm water, then drain. Mix all the ingredients in a small blender or with hand held mixer. Season to taste.
- ½ pumpkin or squash, peeled, deseeded
- ½ cup macadamia nuts
- ½ cup fresh parsley, chopped
- 50g feta cheese or vegetarian cheese, cut into cubes
- To serve, rocket leaves
Caper and raisin dressing
- 1 tbs capers
- 1 tbs raisins
- 1 red chilli, halved, seeds removed and chopped
- 1 clove garlic, crushed
- 5 basil or parsley leaves
- 2 tsp balsamic vinegar
- ½ lemon, juice of
- 80ml extra virgin olive oil
Nutrition per serving
972 kJ
energy kj
6 g
protein
4 g
saturated fat
2.2 g
dietary fibre
4 g
carbohydrate
3 g
sugars
135 mg
sodium
- Preheat oven to 180°C. Line a roasting dish with baking paper.
- Cut the pumpkin or squash into pieces. Spread over the baking tray and spray with olive oil. Season to taste. Roast in oven for 25 minutes.
- On another baking tray, spread the macadamia nuts. Toast the nuts in the oven for 10-12 minutes. Allow to cool.
- On a large serving platter or in a serving bowl, combine the pumpkin or squash with parsley and macadamia nuts. Drizzle over a little of the caper and raisin dressing. Toss together lightly to combine.
- Sprinkle the salad with feta cheese and a few rocket leaves. Serve with extra dressing on the side.
- To make the dressing, soak the raisins in a little warm water, then drain. Mix all the ingredients in a small blender or with hand held mixer. Season to taste.