Wednesday, 19 October 2011

Pumpkin Salad

We attended a friend’s housewarming BBQ on the weekend and were asked to bring a salad. This is what I made.

200g pumpkin, cut into 3-4 cm chunks about 1 cm thick
10 stalks of asparagus
100g baby spinach
½ red onion, thinly sliced
¼ cup of pepitas, toasted
400g canned chickpeas
Parmesan shavings
A handful of chopped parsley
10ml white wine vinegar
1 tbsp sugar
20ml extra virgin olive oil
1 tbsp balsamic vinegar

1.          Soak the cut onions in the white vinegar and sugar.
2.          Grill the asparagus (takes only 1-2 minutes on each side) and the pumpkin.
3.          Drain the chickpeas and the onion, reserve the white vinegar.
4.          Toss the spinach, asparagus and pumpkin with the chickpeas and half of the toasted pepitas.
5.          Mix the olive oil, the while vinegar, balsamic vinegar and parsley until it emulsifies.
6.          Pour over salad, toss.
7.          Sprinkle the rest of the pepitas on top and the Parmesan shavings.


  1. This looks (and sounds) yummy. I am definitely going to be trying this out!!

  2. Give it a try, you can substitute the parmesan with feta when you're not pregnant.


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