Roasted pumpkin and peanut salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | kilograms | Pumpkin - Butternut; Jap, Queensland |
| ; Blue etc. | ||
| 20 | Cloves garlic | |
| 1 | Spanish onion; minced | |
| 1 | small | Red chillies; minced (1 to 2) |
| ½ | cup | Fresh herbs of your choice - eg.; parsley, dill, |
| ; coriander, chives or a mixture | ||
| 2 | cups | Roasted peanuts |
| 6 | tablespoons | Olive oil |
| 2 | tablespoons | Balsamic vinegar |
| Salt and freshly ground pepper to taste | ||
Directions
Peel and cut the pumpkin into large chunks. Toss with 2 tablespoons olive oil and place in a large baking dish with the garlic cloves. Season to taste with salt and pepper to taste and bake at 220c. for about 1 hour or until the pumpkin is tender and golden around the edges. Remove from the oven and keep warm.
Mix the Spanish onion and minced chilli with the fresh herbs and combine with the pumpkin.
Whisk the remaining 4 tablespoons olive oil with the Balsamic vinegar and toss with the pumpkin mixture. Add the peanuts, toss once more and serve.
I like to garnish with some reserved peanuts and whole coriander leaves.
Converted by MC_Buster.
Per serving: 871 Calories (kcal); 81g Total Fat; (81% calories from fat); 6g Protein; 36g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.