Bio-Oz Roasted Pumpkin Crunchy Salad (Gluten Free)
Pre-roast the pumpkin for a quick, easy and tasty salad you can throw together for lunch or dinner in 5 minutes flat!
Ingredients
- ½ Jap pumpkin, pitted and sliced
- Olive oil
- 2 -3 handfuls of lettuce, rocket and/or baby spinach
- 150g macadamias
- 1 cup Bio-Oz buckwheat kernels
- 4 tsp honey
Cooking instructions
Preheat oven to 180 degrees. Arrange the pumpkin slices on a baking tray, drizzle with olive oil and roast in the oven for 45 minutes, or until tender.
Add the buckwheat, macadamias and the honey to a small saucepan and place on a medium heat on the stovetop. Stir constantly for 4 minutes, or until buckwheat is browned, and take off the heat.
Tear up leaves and place them in a bowl. Toss with the pumpkin slices, sprinkle with buckwheat topping and serve.
Download the printable PDF recipe.
Leave a comment
Comments will be approved before showing up.
Also in Recipes
Activated Buckwheat Breakfast Bowl
Looking for the perfect nourishing healthy breaky to kickstart your day, then why not try this delicious Activated (Sprouted) Buckwheat Breakfast Bowl created by LeAnne Dunlop with our Australian grown Bio-Oz Buckwheat Kernels topped with nuts, seeds and in-season fruit. This will keep you satisfied all day long.
Bio-Oz Buckwheat Cheesecake with Apricot Marmalade
A great recipe for sharing with family and friends. Thank you Tadeja! This Gluten-free recipe, made with our Australian grown Bio-Oz Buckwheat flour is truly delicious. Simple and easy to follow recipe will make this a stress free dessert great for any occasion.
