Sunday, March 1, 2009

Roast Pumpkin Salad

Since moving to london from Spain (in the worst winter for twemnty odd years) I have been living on roast vegetables. I am virtually a vegetarian and tend not to eat much meat. However I miss my salads as well, so this roast pumpkin salad ticked all the boxes. A perfect lunch when served with wholemeal bread.
Large chunk of pumpkin peeled and cut into 1-inch chunks
1 large red onion quartered2 tablespoons olive oil
Sea salt and freshly ground pepper
10 Ounces of cooked french beans
1/3 cup walnuts
1 cup plain Greek yoghurt ( I used a nouhgt percent fat yoghurt)
2 tablespoons red balsamic vinegar
1 garlic clove, very very finely chopped
2 samll heads of baby gem, torn into bite-size pieces
Preheat oven to 450 degrees.
On a large baking sheet, toss together the pumpkin, onion, and oil, and then season with salt and pepper. Roast for about 20 minutes until the pumpkin is tender but not mushy. Add green beans and walnuts and toss well. Roast for three minutes To make the dressing whisk together yoghurt, vinegar, and garlic and season with salt and pepper. Top the lettuce with roasted vegetable mixture and drizzle the dressing over the top.

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