Name: Pumpkin, Avocado, Olive and Rocket Salad
Yield: 4 servings
Ingredients: 1 kg pumpkin; 1 tbsp Ginger oil; 1 tbsp paprika or chipotle; 1 tbsp dried mixed herbs or herbs of your choice; 140 g rocket; 1 cup whole kalamata olives; 2 avocados; 1 tbsp tamari or soy sauce (pretreated with Biohawk product of choice e.g 1/8tsp Relief to 250ml bottle); 2 tbsp cider vinegar; 1 ½ tbsp olive oil; ½ tbsp Ginger oil

[cooked-sharing]

Yields4 Servings

1 kg pumpkin

1 tbsp Ginger oil

1 tbsp paprika or chipotle

1 tbsp dried mixed herbs or herbs of your choice

140 g rocket

1 cup whole kalamata olives

2 avocados

1 tbsp tamari or soy sauce (pretreated with Biohawk product of choice e.g 1/8tsp Relief to 250ml bottle)

2 tbsp cider vinegar

1 ½ tbsp olive oil

½ tbsp Ginger oil

Preheat oven to 200ºC. Peel and deseed the pumpkin and then cut into bite size pieces.

Place the pumpkin into a roasting pan and drizzle the Ginger oil over the top. Toss to coat all pieces of pumpkin.

Sprinkle the herbs and paprika/chipotle over the pumpkin and season with salt and pepper. Toss to make sure herbs coat the pumpkin.

Bake the pumpkin for about 30 - 40 minutes, removing from the oven once it is soft. Leave it to cool.

To make the dressing, mix together the tamari/soy sauce, cider vinegar, olive oil and Ginger oil.

When ready to serve place the rocket and olives in a large bowl. Halve and stone the avocados and cut into cubes, place on top of the rocket with the cooled pumpkin.

Pour over the dressing, tossing to coat all vegetables. Transfer to platter or bowl for serving.

CategorySalads & Vegetables

Ingredients