This was my attempt to bring in a new ingredient to the salads currently being made by me – Pumpkin. The original recipe (find it here) called for sweet potato which I substituted for pumpkin. Only once I made it did I realise that my husband isn’t a fan of pumpkin. So not a big hit in my home – but for those who dig pumpkin – try this one out and let me know how it goes.
This salad is a cooked and warm salad.
Serves: 2 for main meal or 4 as sides
• 2 cups pumpkin, peeled and cubed
• a dozen mushrooms
• 2 bowls of (cooked) spinach
• 2 tbsp jalenpeno peppers (I used 1 green chilly instead)
• 1 tomato
• apple cider vinegar
• red chilli flakes
• olive oil
• Slice the pumpkin into bite-sized cubes and place them on a baking tray. Drizzle with olive oil, salt, chilli flakes and cinnamon. Bake for 15-20 minutes at 190C, until they’re deliciously soft.
• While these cook slice the mushrooms into pieces and gently stir fry them with olive oil, salt, two teaspoons of apple cider vinegar and the chopped jalapeño pepper. This should take about 7 minutes. Just before the end add the spinach and allow it to wilt. This is a very quick process, it will only take 2 or three minutes to become perfectly soft.
• Slice the tomatoes into cubes.
• Once everything is cooking mix it all together and serve. Enjoy!