SPICY BROC­COLI & PUMP­KIN SALAD

Homes+ (Australia) - - EASY FOOD -

SERVES 2 (OR 4 AS A SIDE) 500g pump­kin peeled, and cut into 1cm cubes 4 tbsp sun­flower oil 1 tsp ground gin­ger 1 tsp co­conut sugar or raw cane sugar 1/2 chilli pep­per, de­seeded and finely chopped sea salt and coarsely ground black pep­per

500g broc­coli flo­rets PREP 15 MINS COOK 25 MINS 125g French shal­lots, finely sliced

DRESS­ING

4 tbsp rice wine vine­gar 4 tbsp sun­flower oil

1/2 chilli pep­per, de­seeded, and finely chopped

3 tbsp gin­ger syrup or runny honey

ONE Pre­heat oven to 175°C (350°F). Place pump­kin in an oven dish and toss with sun­flower oil, ground gin­ger, co­conut sugar, chilli, salt and pep­per. Place in oven for 25 mins, or un­til pump­kin is soft but not mushy. Re­move from oven, and let cool.

TWO Lightly boil broc­coli un­til al dente (about 3 mins), strain, and trans­fer to a pa­per towel to dry. Set aside to cool.

THREE In a salad bowl, thor­oughly whisk to­gether all in­gre­di­ents for dress­ing. Add roasted pump­kin, broc­coli and shal­lots, and toss well.

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