Roast Pumpkin, Pinenut & Coriander with balsamic glaze

ROAST PUMPKIN SALAD | colour me beautiful

Roast Pumpkin, Pinenut & Coriander with balsamic glaze

[recipe] Serves 4-6 | 90min wo-to-go

Taste. Looks. Good-for-your skin, what  more do you want! Cheat and buy peeled pumpkin and you’re cooking for beauty in moments!

BEAUTY BOOST: Bright orange and red colours are your signal that this salad is loaded with beta-carotene (converted to Vit A in the body), lycopene & lutein, all highly powerful antioxidants that neutralize harmful free radicals in our skin, thereby helping to keep our skin moist and youthful. Lutein also increases skin elasticity, which plays a vital role in wrinkle prevention and it is thought to work with zeaxanthin (another antioxidant found in capsicum) to protect skin from damage & inflammation caused by the sun. This salad also contains 2 potent free-radical destroyers vitamin A (fat-soluble) & Vitamin C (water soluble), the first

works on our skin to prevent dryness and flakiness and the latter to help form collagen that keeps skin plump & smooth. AND onion contains quercetin & isothiocyanatesanti -inflammatory antioxidants that help stop collagen, the component that gives your skin structural support from being damaged.

YOU’LL NEED…

‘Gladbake’ paper to make washup easy

Approx. 1kg butternut or jap pumpkin – (or just use what size pieces you have and make do )

olive oil

salt and pepper

1/2  red capscium – deseeded, white pith removed & sliced length wise thinly (eg 3-4 mm)

1/2 1 red onion – sliced or chopped finely

1/2 bunch coriander leaves

1/2 cup pine nuts – toasted

balsamic glaze (w/worths own brand is great)

TO MAKE….

1. Place a piece of Gladbake paper onto your baking tray. Pre-heat oven to 180-200C

2. Peel pumpkin and cut into even sized pieced (approx 5cm x 2cm), lay on tray. Drizzle with a little olive oil, S&P. Toss to lightly coat.

3. Bake til soft and turning golden brown at tips. It should have firmed (dried) up a bit. About an hour. No need to turn pieces. Cool on tray.

4. Into a large bowl (not serving bowl), add pumpkin, most of the capsicum and onion, pine nuts and roughly snip coriander leaves off the bunch over the top (retain some to decorate). Gently toss to combine – you don’t want it to mash or squash into other ingredients.

5. Onto your serving plate gently tip the salad, sprinkle with remaining ingredients including some more snipped off  coriander leaves.

6. Drizzle with a touch more oil and liberally top with balsamic glaze. ie drizzle backwards and forwards across the entire surface. Add S&P.

7. Toss before service. YUM!

TIPS

– can prepare well before eating, keeps well overnight.

– buy pre-peeled pumpkin!

KIDS

– call it rainbow salad! They’ll love the natural sweetness & pinenuts but may balk at the fresh onion & coriander so pick it out! (sorry)

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