Yinarr Meal Pantry

INGREDIENTS

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1 Butternut Pumpkin (seeded, peeled and diced in larger chunks)

1 Red onion finely sliced

150 grams Rocket

1/2 Cup of crushed Hazelnuts

1 Crushed Garlic Clove

​Cumin

1 desert spoon Sesame Oil

Salt & Pepper

Coconut Oil Cooking Spray

1 Orange  (to dress the salad)​

 

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METHOD

 

In a non stick oven dish place sesame oil, diced pumpkin, cumin, salt & pepper.  Rub the pumpkin into the seasoned sesame oil ensuring they are covered well.  Place in a preheated 200 degree Celsius oven and bake until golden brown and cooked through.  Remove pumpkin from oven and set aside to cool.  Place pumpkin in a large bowl, add finely sliced red onion, crushed garlic,  and crushed hazelnuts. Spray with coconut oil and stir to combine ingredients together.  Add rocket and gently combine with the pumpkin so the pumpkin is well distributed through the rocket leaves.  Squeeze the juice of 1 orange over the salad.  Transfer the salad onto a serving platter/plate/bowl and serve.  Will feed 4 people as a side dish.