PUMPKIN + TOMATO SALAD
This warm roasted pumpkin & tomato salad is the perfect lunch on a rainy day. Lou couldn’t resist sharing a recipe in October with pumpkin so why not use your left over pumpkin from the halloween decorations. All about the zero waste festivities!
INGREDIENTS
Serves 4
For the salad:
300g pumpkin, cut into cubes
450g firm tofu, cut into cubes (tossed in a marinade of olive oil, tamari/soy sauce and siracha – optional - 1/2 tablespoon extra-virgin olive oil, 2 tablesoons tamari, 1/2 teaspoon sriracha)
2 tbsp. olive oil
salt & pepper
4 tomatoes, chopped
8 mini gherkins, chopped
¼ cup (30g) pumpkin seeds, toasted
2 tbsp. pine nuts, toasted
For the dressing:
1 tbsp. Dijon mustard
1 tbsp. maple syrup
2 tbsp. olive oil
salt & pepper
What you need to do…
Preheat the oven to 400°F (200°C). Line 2 baking sheets with baking paper.
Spread the pumpkin onto one baking sheet, drizzle with olive oil and season with salt and pepper. Roast the pumpkin in the oven for 30 minutes, or until tender. Remove from the oven, transfer to a large bowl and set aside to cool slightly.
Chop the tofu into 1-inch cubes and spread them in a single layer the 2nd baking sheet. (Option to marinade first), Bake until brown and crispy around the edges.
Now roast the pumpkin seeds and pine nuts in a dry pan over a medium/high heat. Keep moving the seeds and nuts around the pan to stop them from burning.
Add the seeds and nuts to the pumpkin along with the chopped tomatoes and gherkins.
Make the dressing by combining all the dressing ingredients in a bowl, season to taste with salt and pepper. Drizzle the dressing over the pumpkin, give everything a good mix to combine and serve immediately.
