Ingredients
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600
-
4
-
1
-
2
-
4
-
-
-
1/4
-
-
1
-
-
-
-
-
Directions
Warm Roast Pumpkin Salad, Looking for Australian recipes for the Zaar World Tour 2005? Look no further! This is innovative Australian cuisine at its best: a most unusual and absolutely delicious-sounding recipe which I have adapted just slightly from a book I HAD TO BUY when I saw it today: ‘Green: modern vegetarian recipes’ by Australian cook Flip Shelton As Flip says of this recipe you really can brighten the darkest winter days with this warm, colourful salad , This has become a favourite Perfect accompaniment for our winter barbecues We use whatever salad greens we have on hand Thank you so much for posting
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Steps
|
1
Done
|
Preheat the Oven to 200c/400f/Gas Mark 6. |
|
2
Done
|
Line a Large Baking Tray With Greaseproof Paper, Peel the Pumpkin, Beetroot and Onion and Cut Into Wedges. |
|
3
Done
|
Mix Together the Oil, Garlic, Salt and Pepper in a Large Bowl Until They Are Well-Combined. Toss in the Pumpkin, Beetroot and Onion and Stir Until the Vegetables Are Well-Coated. |
|
4
Done
|
Spread the Vegetables on the Baking Tray and Place in the Oven For 40-50 Minutes, or Until the Pumpkin Starts to Brown. |
|
5
Done
|
Place the Pepitas in a Dry Non-Stick Pan and Place in the Oven For a Couple of Minutes, Stirring, Until the Seeds Start to Pop and Brown. |
|
6
Done
|
Combine the Roasted Vegetables, Pepitas and Spinach in a Large Bowl and Drizzle With the Raspberry Vinegar. |
|
7
Done
|
Serve Warm. |
