--- Ingredients ---

Roasted pumpkin

• 2 cups (220 grams) Japanese pumpkin, cut in small pieces
• ⅛ teaspoon (0,3 grams) cumin
• ⅛ teaspoon (0,3 grams) sweet paprika
• 1 teaspoon (5 ml) olive oil
• Salt & pepper

Tahini dressing

• 3 tablespoons (42grams) tahini paste
• 1 tablespoon (15 grams) lemon juice
• 3 tablespoons (45 ml) warm water
• ½ teaspoon (1,2 grams) cumin
• ½ teaspoon (1,2 grams) sweet paprika
• ½ teaspoon (3 grams) salt
• ¼ teaspoon (0,6 gram) pepper to taste

Salad

• Roasted pumpkin
• 20 toasted macadamia nuts
• 4 tablespoons (32 grams) roasted pumpkin seeds
• 8 cups (160 grams) baby arugula leaves
• Tahini dressing
• Poppy seeds to garnish

--- Instructions ---

Step 1 - Roasted pumpkin

1. Preheat oven to 250°C/482° F degrees.
2. Line one baking tray with baking paper.
3. Place pumpkin in a single layer.
4. Toss with oil, season with salt & spices and turn to coat both sides.
5. Roast pumpkin, turning once until golden and tender ( needs about 20min).
6. Set aside to cool to room temperature.

Step 2 - Tahini dressing

1. Blend all the ingredients except water together until smooth.
2. Whisk in water, 1 tablespoon at a time until the desirable consistency is reached.

Step 3 - Toast nuts and seeds

1. Heat a small, non-stick frying pan over medium heat.
2. Add nuts and seeds.
3. Cook, stirring for 3-4 minutes, or until golden. The macadamia nuts will need a longer time to toast than the seeds.

Step 4 - Salad

1. Mix together the greens and roasted pumpkin, and top with nuts.
2. Add tahini dressing and toss.

 

High in Vitamin A, K, C, Manganese, Magnesium, Phosphorous, Copper, Thiamin.