Super-seeded pumpkin salad recipe

A classic roast pumpkin salad gets a fresh flavour infusion.

Written by Natascha Elisa


Nothing beats using your own fresh produce or materials around the house.
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What to do

    1. Preheat oven to 200°C and line tray with baking paper.

    2. Slice pumpkin lengthways and use a large spoon to remove core and seeds. Cut into 2 inch cubes and arrange evenly on baking paper

    3. Drizzle coconut oil over pumpkin, place inside oven and bake until golden. Remove from oven and allow to cool.

    4. Heat a stove top pan on medium heat. Add seeds and toast for approximately 5 minutes or until golden. Remove from pan immediately and allow to cool.

    5. Arrange salad ingredients on a serving platter. Layer lettuce, snow peas, zucchini and herbs. Add baked pumpkin and top with sesame and pumpkin seeds.

Written by Natascha Elisa

Model and blogger Natascha Elisa shares lifestyle, travel and fashion inspiration at her blog In Search of Sadie, and delicious healthy recipes at Clean Cooking Recipes.

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