Free Healthy Recipe - Roast pumpkin sesame and soy salad

Dairy free, Gluten free, Low sugar, Wheat Free

Copyright Brett Stevens

For a simple Autumn/Winter warm salad it's hard to beat this one. Pumpkin may have a high GI but the glycemic load is low due to it's high water content. What does that mean in simple terms? It's low in carbs compared to potato and sweet potato, it is packed full of beta carotene and is a good source of fibre - when you leave the skin on.

800 grams jap pumpkin, cut into 5 cm pieces, skin left on
4 cloves purple garlic, skin left on
2 tbs olive oil
1 tbs sesame oil
1 chili finely chopped
1 tsp tamari
4 cups mixed green leaves, washed and dried

Preheat the oven to 220 C

Toss the cut pumpkin and garlic in 1 tbs olive oil. Place in a baking tray and bake in the oven for 25 minutes.
Meanwhile combine the remaining olive oil, sesame oil, chili, lemon and tamari together in a small jar.
Toast the sesame seeds in small fry pan until golden.
Toss the dressing through the leaves then arrange the pumpkin over the leaves.
Sprinkle with sesame seeds and serve

Makes 4 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 25 mins
Ready in: 40 mins

Suitable for:
Salad, Side Dish
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Nutritional Information - Per Serve
Kj 985 kj
Calories 235 kcal
Fat 16 g
Saturated Fat 3 g
Total Carbohydrate 15 g
Total Protein 7 g
Fibre 4 g

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