A classic roast pumpkin salad gets a fresh flavour infusion.



Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

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.

  • Try more of Natascha's recipes in the free be. Eat Clean Recipe Book or visit cleancookingrecipes.com

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