I have to admit I get a little overexcited when pumpkins start to appear in the shops again! It’s a signal that summer is over, the days are getting shorter and, dare I say it, Christmas is on the horizon! I just love pumpkins (with the exception of pumpkin pie, which I have a thing about). They are packed with goodness, a fantastic veg to support your training and totally brimming with energy-boosting vitamins and phytonutritents. Try this delicious salad – it will put a smile on your face, boost the immune system and super-charge your energy levels …
IngredientsTo serve 4
- 1 medium pumpkin or ‘queen’ squash
- 50g pumpkin seeds
- 1 tbsp olive oil
- 100g rocket leaves or similar peppery-tasting salad leaves
- Sea salt and freshly ground black estle & mortar
- 1 small red chill, seeds removed and very finely chopped
- 100g feta cheese, crumbled
- 2 tbsp fresh coriander leaves, roughly chopped
- 1 tbsp white balsamic wine vinegar
- 2 tbsp extra virgin olive oil or pumpkin seed oil
- Heat the oven to 200°C/400°F/gas mark 6.
- Peel the squash, cut it in half and scoop out the seeds. Cut it length ways, into wedges. Place the squash wedges in a bowl, drizzle over the oil and shake around so that they are well-coated with the oil. Lay the wedges onto a baking tray, sprinkle with a large pinch of sea salt, a few grinds of black and the crushed cumin seeds. Roast in the oven for about 25 minutes, until soft and slightly caramelised. Remove from the oven and leave to cool.
- Reduce the oven temperature to 160°C/325°F/gas mark 3. Roast the pumpkin seeds on a flat baking sheet for 5 minutes. Remove from the oven and cool.
- Arrange the salad leaves on a large, flat serving dish. Lay the squash slices on top and scatter with the pumpkin seeds, feta cheese, red chilli and coriander leaves. Whisk together the oil and vinegar with a pinch of sea salt and drizzle over the salad just before serving.