4 tipsLeftover Roast Pumpkin and Fatoush Salad
Method
For the salad
- 1Preheat the oven to 90°C fan-forced (110°C conventional). Cut cherry tomatoes in half and place cut-side up on a tray lined with baking paper. Sprinkle with fennel seeds, brush with olive oil, and season with salt. Roast for 1 hour and 30 minutes. Set aside.
- 2In a jug, combine tahini, olive oil, lemon juice, and hot water. Blend until smooth. Add more hot water as needed to reach desired consistency.
- 3In a large mixing bowl, add the lettuce, snow peas, cabbage, capsicum, radish, gherkins, onion, toasted almonds, four bean mix. Toss to combine.
- 4On a large serving platter, layer the salad, followed by the roasted pumpkin, and top with some of the crushed Ryvita and a drizzle of the dressing.
- 5Repeat again and finished with and remaining crushed Ryvita, halved roasted cherry tomatoes and more dressing. Serve immediately.
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Ingredients
Oven roasted tomatoes
1/2 punnet cherry tomatoes
1 tsp fennel seeds
Olive oil, for brushing
Dressing
3-4 tbsp tahini
2 tbsp extra virgin olive oil
Juice of 1 lemon
2–3 tbsp boiling hot water
For the Salad
1/2 Butternut pumpkin, sliced and roasted
1 cup lettuce, shredded
1 cup snow peas, chopped
1 cup red cabbage, finely shredded
1/2 cup red capsicum, diced
1/2 cup radish, chopped
1/4 cup gherkins
1/4 cup red onion, chopped
1/4 cup almonds, toasted and sliced
125 g can four bean mix, drained and rinsed
4-5 Ryvita crackers, crushed
Salt and pepper, to taste
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To roast your pumpkin, thinly slice and drizzle with a tiny bit of olive oil, cook at 200c fanforced, for 15-20 mins
To roast your pumpkin, thinly slice and drizzle with a tiny bit of olive oil, cook at 200c fanforced, for 15-20 mins
