Dukkah Roasted Pumpkin and Heriloom Tomato Salad by @enrichnutrition
Boost your bowl of salad to a glorious dish of goodness with Table of Plenty’s Pistachio Dukkah range.
1 butternut pumpkin
1 tbsp extra virgin olive oil
2 tbsp Table of Plenty Pistachio Dukkah
Assorted heirloom tomatoes
1 large bag mixed leaves
Classic vinaigrette dressing:
1/3 C white balsamic vinegar
2/3 C extra virgin olive oil
1 heaped tsp Dijon mustard, or to taste
1 brusied garlic clove
Salt and pepper, to taste
Preheat oven to 180 degrees Celsius fan forced.
- Dice the pumpkin into small cubes and place on a lined baking tray. Add the olive oil and dukkah to the pumpkin and toss until all evenly coated. Bake for approximately 30 minutes, until the pumpkin is soft.
- To assemble the dressing, place all ingredients in a jar and shake well. Once the cooked, allow the pumpkin to cool. Chop up the tomatoes, thinly slice the raddish and add into a large salad bowl with the leaves.
- Add the pumpkin and drizzle over the dressing.