Pumpkin and Pomegranate Salad

30/05/2014

Pumpkin and pomegranate are packed with anti-oxidants.
Baby spinach is rich in calcium and protein.
Broccoli belongs to the cancer-fighting Brassica family.

Ingredients:

600 g pumpkin, cut into 2.5 cm cubes
Garam masala
Dried ginger
1 head broccoli, cut into florets
300 g cooked black-eyed beans or chick peas
1 stalk celery
100 g baby spinach
Arils (seed capsules) of 1 fresh pomegranate
40 g hazelnuts
1/2 avocado

Dressing

1/2 tsp seeded or Dijon mustard
1 tbsp balsamic vinegar

Method:

Preheat oven to 175°C.

Place pumpkin cubes onto a baking sheet lined with baking paper, dust with spices, and bake for 25 minutes or until tender, tossing regularly during baking. Allow to cool.

Steam broccoli until just tender, then plunge into iced water for a couple of seconds.

Place all ingredients in a serving bowl, pour dressing over and toss together lightly.

Dressing

Combine mustard and vinegar in a small bowl.

Written by:

Robyn Chuter

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