THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING
June 10, 2018
This salad combines all the wonderful flavours of winter into one. I love the contrast of the walnuts and the soft sweetness of the persimmon and pumpkin.
(serves 2 as a main or 4 as a side)
1/2 butternut pumpkin, seeds removed
4 yams, cut in half
2 large carrots, cut on the diagonal into 1.5 cm slices
1 persimon, sliced into 1/8
1 cup cooked millet
3/4 cup walnuts
1/2 bag salad greens such as rocket, spinach or baby kale
50 g blue cheese (optional)
extra virgin olive oil
1 lemon juice
Preheat the oven to 180ºC.
Slice the butternut pumpkin into rounds 1.5cm thick, then cut the rounds in half.
Place the pumpkin, yams and carrot on a large roasting tray, drizzle with olive oil and season with salt and pepper.
Roast for 15 minutes, until beginning to soften.
Remove the tray and add the persimmon, return to the oven for a further 10 minutes.
Remove the tray again and sprinkle over the millet and walnuts.
Return to the oven for 5 - 10 minutes, until the walnuts are toasted.
Place the pumpkin to one side to cool slightly while you arrange the salad greens on a serving platter.
Put the warm pumpkin, persimmon, walnuts and millet atop the greens, add the blue cheese and drizzle with olive oil and a squeeze of lemon juice.
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