It is cold and raining today and a warm salad was exactly what I needed. Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E. It is rich in B-complex group of vitamins like folates, niacin, vitamin B-6, thiamin and pantothenic acid. Broccoli has a strong, positive impact on our body’s detoxification system, it is also a rich source of fiber, Vitamin C, beta carotene, folate, as well as a variety of other important nutrients. What the hell is Tahini I hear you ask….? It is ground sesame seeds and comes in hulled or unhulled varieties. I’m neither here nor there really when choosing hulled v’s not, the hull has some additional nutrients V’s unhulled but whatever you can find will be fine, just make sure it’s not full of preservatives.
1/2 lge butternut squash or pumpkin- cut into chunks
2 red onions- cut into wedges
1 head broccoli- cut into chunks
3 tbs tahini
Juice 1/2 lemon
1 small garlic clove- crushed
1 tbs sumac
1/4 cup continental parsley- chopped
1 tbs olive oil
3-4 tbs water (add more if it’s not runny enough)
Preheat oven to 200C. On a baking paper lined tray place pumpkin chunks, season with cracked pepper and drizzle with about a tablespoon of macadamia /olive oil, toss to coat then bake for about 30 mins. On a separate lined tray place onion & broccoli and bake for about 20 mins. Once theses are cooked, remove from oven to cool. In a bowl add tahini, lemon juice, olive oil, sumac and garlic and mix well, gradually add watts until it reaches the consistency you like. In a big bowl, add pumpkin, broccoli, onion, parsley, pour the dressing over and toss gently to coat. You could also top with some toasted pinenuts or flaked almonds. We had ours with some SAGE CHICKEN
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