The Salad Diaries: Pumpkin & Parmesan

The key ingredients

Kale scraps (from green juice)
Mixed romaine lettuce leaves
1/2 cup of chickpeas (I used a can this time round)
Pepitas and sunflower seeds
Kent pumpkin
Coconut oil
Curry powder
Celtic sea salt
Olive oil/ lemon

Pulling it all together

1. Preheat oven. Chop pumpkin in medium sized chunks, dress with coconut oil and a loose sprinkling of curry powder and turmeric; roast for 30 minutes on 180 degrees.
2. In a frying pan, toast pepitas and sunflower seeds with tamari until lightly browned (they should taste crunchy).
Lay out lettuce leaves on bottom of plate. I like to find a use for the leftover kale/ spinach/ apple scraps from my green juices so I add these to the plate as well (this is optional of course).
4. Layer the rest of the ingredients and dress with a mix of olive oil/ lemon juice and a small amount of grated lemon rind. Yum!

5 Comments to “The Salad Diaries: Pumpkin & Parmesan”

  1. I’m about to cry. My grandmother used to make this salad all the time. I mean, not exactly like this but very similar. Thank you a ton for the beautiful memories.

  2. Oh I’m sorry for bringing up memories for you lovely… but I’m so glad they’re fond ones. Isn’t it amazing how things can trigger memories about people or times in our lives? Maybe you could make this one as a tribute to your beautiful grandmother? xx PS: just added your blogging article to my Blogs to Bookmark, it’s sooo good Ana! xx

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