|400 g||Pumpkin (Main)|
|1 tsp||Ground cumin|
|1 tsp||Celery salt|
|1 tsp||Ground coriander|
|1 cup||Chicken stock|
|¼ cup||Sundried tomatoes|
|1 to serve||Salad greens|
|1 Tbsp||Red wine vinegar|
|1 Tbsp||Avocado and lime oil|
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- Peel pumpkin. Remove seeds and cut pumpkin into 2cm pieces. Crush garlic. Peel and chop roughly. Mix cumin, celery salt, coriander, turmeric and paprika together.
- Heat oil in a large frying pan. Add garlic, spice mixture and pumpkin. Toss pumpkin in spice mixture for four minutes. Add chicken stock. Cover and simmer for 25 to 30 minutes or until pumpkin is tender. Cool.
- Drain sun-dried tomatoes and chop roughly. Mix into pumpkin mixture. Place a handful of salad greens on a plate with pumpkin mixture and roasted walnuts.
- Drizzle with dressing. To make the dressing just mix oil and vinegar together.