As the days become shorter and the leaves and temperatures begin
to fall, treat yourself with this tasty autumn salad. Full of
fresh and fabulous flavours, this colourful salad is perfect
for lunch served alongside warm crusty bread.
Ingredients
- 500g pumpkin, diced into 2cm cubes
- 2 Tbsp olive oil
- 2 Tbsp Gregg's Moroccan Seasoning
- 1 bunch spring onions, finely sliced
- mesclun salad leaves
Honey Cumin Dressing
Method
Preheat the oven to 200°C.
Toss the pumpkin pieces in olive oil and Gregg's Moroccan
Seasoning. Place in a roasting pan and bake for 20 minutes or until
the pumpkin is cooked and golden. Cool.
To make the dressing; place the dressing ingredients in a bowl
and whisk until combined.
To serve, toss the mesclun, spring onions and pumpkin in a bowl.
Pour the dressing over salad just before serving.