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MOROCCAN PUMPKIN SALAD

Fairly in love with pumpkin, more so than sweet potato and some of the other root vegetables and this super robust dish really speaks for just how insane pumpkin is. The nature of the pumpkin carries spices such as sweet paprika, turmeric and cinnamon so well, not to mention by adding these culinary spices we add small amounts of valuable nutrients to our diet. Everything adds up, remember that. Don’t dismiss a little bit here and a little bit there to the overall combined value in our diet – think of all fruits, veggies, herbs and spices as your multivitamin.

Quick nutrition snapshot of this awesome MOROCCAN PUMPKIN SALAD and then time to dive in:

  • rich source of fibre to support digestive health
  • valuable and grain free source of carbohydrate for sustained energy
  • abundance of vitamins including vitamin C, riboflavin, potassium, copper, and manganese
  • rich in carotene (the orange in fruits and vegetables indicates the carotene) which converts to Vitamin A in the body – we mostly remember Vitamin A’s role in good vision, but it’s also considered a key nutrient in reducing the risk of heart disease and cancer
  • BONUS inclusion of pumpkin seeds and almonds means we’ve upped your daily intake of essential fats, minerals and amino acids including tryptophan which promotes relaxation, calm and supports your body’s ability to move into a peaceful sleep

Serve this one as is or pop you preferred piece of protein on top. Enjoy…

MOROCCAN PUMPKIN SALAD

GF : DF : SF : VEGAN

Serves 6 as a side

1.5kg pumpkin (kent or jap), peeled and cut into 3cm thick wedges

2 teaspoons sweet paprika

1/4 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

3 tablespoons extra virgin olive oil

1 cup baby spinach

1/4 cup organic turkish apricots, sliced

400g tin organic chickpeas, rinsed and drained

80g cherry tomatoes, halved

1/3 cup sultanas or raisins

1/3 cup almonds, roughly chopped

1/4 cup pepitas

1/2 bunch parsley

1/2 lemon

sea salt and black pepper

Preheat oven to 200C and line a large baking tray with greaseproof paper. Place pumpkin on tray, drizzle with olive oil, then sprinkle paprika, turmeric, cinnamon, ginger and a pinch of sea salt and using hands rub olive oil and spices into the pumpkin. Cook in oven for 45-60minutes. Once pumpkin is cooked, remove from oven and allow to cool or you can serve as a warm salad. Transfer to a serving platter (or use the oven tray if you wish!) toss baby spinach, apricots, chickpeas cherry tomatoes, sultanas/raisins, almonds, pepitas and parsley through the pumpkin pieces. Give the dish a big squeeze of lemon juice, season with black pepper and serve.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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