Recipe Ideas

Dukkah Roasted Pumpkin and Heriloom Tomato Salad by @enrichnutrition

Serves: 4
Cooking Time: 35

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
4 raddishes

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.

  1. 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.
  2. 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.
  3. Add the pumpkin and drizzle over the dressing.

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