Roasted Pumpkin and Pecan Salad
500g kent pumpkin
125g pecans
1 cos lettuce or baby spinach leaves or a combination of both
1 advocado
1 tablespoon cummin seeds
Dressing:
1 tablespoon basalmic vinegar
1 tablespoon olive oil
2 teaspoons sugar
salt
1) Cut the pumkin into small cubes and toss in a small amount of olive oil. Place in a baking tray and sprinkle with cummin seeds. Roast in a hot oven until cooked through. Remove from tray and allow to cool.
2) Roast the pecans on a baking tray lined with baking paper for about 5 minutes, remove from oven and place on a plate ( if you leave them on the hot tray they will continue to cook)
3) Shake dressing ingredients in a small screw-top jar.
4) Break the cos lettuce up into pieces and cut up the advocado. Place roasted pumpkin, pecans, advocado on top of lettuce in a large salad bowl and gently stir through dressing ( amount of dressing you use is personal taste and depends on the amount of lettuce/salad you have made) and serve.
Jo's Brown Rice Salad
2 cups brown rice
Red capsicum, diced
Spring onions, chopped (approx. 4-6)
Currants (approx. 3 tblsp)
Sunflower seeds (approx 3 tblsp)
Cashews, chopped
250-325g can of corn
Dressing:
1/4 cup olive oil
4 tblsp soy sauce [or 3 tblsp Tamari]
2 tblsp lemon juice
2 cloves crushed garlic
1) Cook rice with lots of water so it’s not gluggy.
2) Add the other ingredients until proportions look right.
3) Mix with dressing.
Makes a big salad - perfect for Christmas day!
Beans and Cherry Tomatoes
500 g fresh green beans ( or asparagus )
Garlic - one or two cloves crushed (optional)
1 punnet of cherry tomatoes
1 tablespoon of seeded mustard
1 tablespoon of butter
1) Cut the tips off the ends of the beans.
2) Partially cook the beans in the microwave or by boiling for a few minutes
3) Combine all ingredients in a large fry pan and cook on a high heat until beans are tender
4) Serve immediately
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