Autumnal Cauliflower & Pumpkin Salad with Feta and Pepitas
Ready in 35 minutes
• Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 18, 2018.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 18, 2018.
Extra salad can be stored in the fridge and eaten for a tasty lunch the next day.
Ingredients
Autumnal Cauliflower and Pumpkin Salad
- ½ cauliflower
- 1 can chickpeas, drained and rinsed
- ¼ teaspoon cumin
- 200g peeled pumpkin, diced 1cm
- ½ red onion, cut into 1cm wedges
- 1 teaspoon balsamic vinegar
- 50g rocket
- 1 teaspoon vinegar (e.g. white or red wine)
Cumin Mayo
- ½ teaspoon cumin
- 2-3 tablespoons mayonnaise
To Serve
- 100g feta cheese, crumbled
- 15g balsamic glaze
- 30g pepitas
Steps
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Preheat oven to 220°C. Line two oven trays with baking paper. Prepare ingredients. Chop or grate cauliflower finely so it resembles coarse crumbs. Toss on first prepared tray with chickpeas and cumin. Season and roast in oven, on middle-upper rack for about 25 minutes until vegetables are tender and caramelised, turning halfway through cooking.
-
Toss pumpkin and onion on second tray with balsamic vinegar and a drizzle of oil. Season and roast in oven, below cauliflower and chickpeas for about 25 minutes until tender and caramelised, turning half way through cooking.
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In a small bowl, combine cumin and mayonnaise and set aside.
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When vegetables are cooked, transfer to a large bowl along with rocket and vinegar. Drizzle with olive oil, season and toss.
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To serve, divide cumin mayo between plates and spread out. Top with cauliflower and pumpkin salad and sprinkle over feta. Drizzle over balsamic glaze and sprinkle with pepitas.
Nutritional Information
| Energy |
2134 kj 510 kcal |
|---|---|
| Protein | 20.8g |
| Carbohydrate | 47.1g |
| Fat | 24.6g |