Back story
This recipe was inspired by my good friends, the Lu’s. They gave me the recipe book for Christmas and I promised I’d do a revised version of a recipe and name it after them. So here it is. The Roast Pumpkin Tabbou-Lu. :-)
Ingredients
Cauliflower (approx 1/4 of a head)
Baby tomatoes (1 punnet)
Mint (big bunch)
Flat leaf parsley (big bunch)
Spring onions (x2)
Pumpkin seeds (approx 1/4C)
Lemon juice (3 Tbsp)
Olive oil (3 Tbsp)
Pumpkin (approx half of one)
Ground cumin (good sprinkle)
More olive oil (2 Tbsp)
Cracked pepper (as much as you like)
Method
Chop the cauli into tiny pieces so it looks like couscous. Chuck in a bowl big enough for all the other ingredients.
Throw in the baby toms (chopped in half) chop in the parsley and mint, and then chop up the spring onion, throw it in and stir it all together.
Then, roughly chop up the pumpkin, place on a baking paper-lined tray, then coat with the first lot of oil, sprinkle with the cumin and crack over the pepper. Chuck it in the oven at approx 200ºC and roast for about 25 minutes.
In the mean time, dry fry the pumpkin seeds. Once they start popping throw them into the salad bowl and mix in.
Finally, mix the dressing using the lemon juice and olive oil.
Once the pumpkin is done, throw it in with the rest of the salad and mix together. YUM!
Alternatives
Want it meaty? Dice up some grilled chicken and throw it in as you serve.
Want it gluten free? It is!
Want it dairy free? It is!
H/T
This recipe is adapted from one by Pete Evans’ Eat Your Greens.