3/4 cup cubed pumpkin (a variety that has a nice deep orange colour - ie. kent, jap)
1 tbspn dried coconut
2 large cherry tomatoes
2 large sundried tomatoes
Spices - a sprinkle of cinnamon, cumin, garam masala, chilli or cayenne
1 clove of garlic
Juice of 1/2 lime
Bok choy or english spinach
Chopped fresh coriander
Blend dressing ingredients in food processor/blender until smooth. (Mine was thick but coated the salad vege's nicely)
Chop salad vegetables, spoon over dressing and sprinkle sunflower/pumpkin seeds on top. Perhaps another squeeze of lime plus a little salt to balance out the flavours.
Yum - just finished my lunch. It is very filling :-)
AngieD's ThoughtsBy AngieD
I have been inspired by a couple of the recent recipes containing pumpkin and whipped this up for lunch. It's the first time I've used raw pumpkin and it has a wonderful sweet and clean taste.
Print This Recipe (PDF)
Click the button below to download the printable PDF.