Make the most of your springy, sprightly salad greens by combining them with sweet roasted pumpkin & a creamy (vegan!) dressing.
Ingredients:
- 750gms organic pumpkin, skin scrubbed, seeds removed & cut into crescents.
- Mixed organic salad leaves, washed & dried.
- Large handful of organic walnuts, roughly chopped.
- Large handful seasonal organic herbs, finely chopped (I used parsley & coriander)
- Organic red onion, finely sliced & doused with a good splash of organic Apple Cider Vinegar & a generous pinch of salt. (Set the onion aside to marinate whilst you prepare the rest of the salad)
Creamy tahini dressing:
- ⅓ cup organic tahini
- Juice of 1 medium organic lemon
- 2 TBS organic maple syrup
- 1 clove organic organic garlic, minced
- Generous pinch of sea salt
- 1-2 TBS water to thin dressing if necessary
Method:
Preheat oven to 180c ~ place pumpkin crescents on tray & drizzle with organic olive oil & sea salt. Roast for 45 minutes, or until cooked through & slightly caramelised. Once cooked, allow to cool to room temperature.
Meanwhile, combine all tahini dressing ingredients in a bowl & whisk until completely emulsified. If you find that it’s too thick, add water a tablespoon at a time, whisking in between, until you get a drizzle~able consistency.
When you’re ready to serve, arrange salad greens on a platter or in a large bowl. Top with roasted pumpkin crescents, scatter over the red onion & walnuts. Drizzle with tahini dressing & sprinkle over the chopped herbs. Bon Appetit !
Leftover tahini dressing keeps for 5 days in the fridge & is delicious drizzled over roasted vegetables or as an accompaniment to grilled meats.
Image & Recipe from Jessica Bull