SPICY BROCCOLI & PUMPKIN SALAD
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
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.