Baked Pumpkin with Rainbow Salad – 16th June 2016

Whisky & Wellness

Good morning everyone!

Happy Pre-Friday! We’re nearly there!!! Hang tight!

So last night we made this wonderful dish and we just have to share it with you guys. We’ve been doing heaps of experimenting with different spices lately and we think this one has really hit the nail on the head in terms of taste, colour and texture! OurBaked Pumpkin and Rainbow Salad!It’s healthy, low calorie, vegan and tastes AMAZING!!!! It’s also really easy to make!

Ingredients (serves 2-3):

Baked Pumpkin -

  • ¼ pumpkin
  • 6 tbsp olive oil*
  • 1 tsp paprika*
  • 2 tsp thyme*
  • 1 tsp turmeric*
  • Pinch chill flakes*
  • Pinch Himalayan pink salt
  • Pepper

thumb_IMG_3002_1024.jpgSalad -

  • 1 large handful of spinach
  • ¼ red capsicum
  • ¼ green capsicum
  • 1 carrot
  • 1/3 cucumber
  • 125g tin of corn kernels(drained)
  • 3 tbsp sauerkraut*
  • 1 handful walnut halves
  • Drizzle balsamic vinegar

*states a rough guide – can be amended depending on taste.

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