Warm Honey-Roasted Pumpkin Salad

Author: Stacey and Matty   Date Posted:15 March 2018 


Warm honey-roasted pumpkin salad

 

CHIEF TIPS

Cooking Tip: Flavouring your oils can make the world of difference to the outcome of a meal. Simply cut and place the ingredients you want into the oil and let sit for 24 hours before use. Some of our favourites include, Garlic, Chilli and lime, Garlic and Chilli

Training Tip: You should alternate the order in which you train. If you are forever training strength before conditioning or vice versa you will never see how the other is pre/post fatigue. This doesn't have to be done too often but it is something that is worthwhile

Mindset Tip: Remember to Play. As adults we become too serious and lose our imagination. Remember to get back to the things you find to be incredibly fun... It will spark a whole heap of joy and laughter along with a heap of creativity!

 

RECIPE OF THE WEEK

Warm Honey-Roasted Pumpkin Salad

Serve this gluten-free honey-roasted pumpkin, silverbeet and currant salad with lunch or as fancy barbecue share plate.

 

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 800g butternut pumpkin, peeled, cut into 1cm-thick wedges
  • 1 tablespoon brown sugar
  • 1 bunch silverbeet
  • 80g Danish fetta, crumbled

CURRANT DRESSING

  • 1/4 cup currants
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil

 

Instructions:

Step 1 - Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.

Step 2 - Combine oil, honey, cumin and cinnamon in a large bowl. Season with salt and pepper. Add pumpkin. Rub to coat. Place pumpkin, in a single layer, on prepared tray. Sprinkle with sugar. Roast for 20 minutes or until golden and tender.

Step 3 - Meanwhile, make Currant Dressing: Place currants, red wine vinegar and oil in a small bowl. Season with salt and pepper. Stir to combine. Set aside for 15 minutes or until currants soften slightly.

Step 4 - Discard stalks from silverbeet. Roughly shred leaves. Place pumpkin and silverbeet in a serving bowl. Drizzle with dressing. Toss to combine. Sprinkle with fetta. Serve.

NOTES

How to warm tortillas: For the best flavour, warm tortillas directly on a stovetop gas burner over medium heat, turning often with tongs, until they are heated through and slightly charred. Stack tortillas and wrap in a clean tea towel to keep warm.

 

Full recipe from TASTE.COM.AU

 

ABOUT THE AUTHORS
Matty and Stace from The Chief Life are driven to educate and assist you with your health, nutrition and fitness related goals. They are both CrossFit coaches, have heaps of skills with nutrition and Stacey is a Dietitian with almost 10 years of experience. If you want to know how to get the most out of yourself through quality nutrition, we can help! Head to thechieflife.com for more info, to get in touch or to order your personalised meal plan or training program. We create the plans so all you have to do is make it happen! “Stop thinking about it and go be about it”.


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