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.
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