Categories: Clean Eating
Ingredients
- •half a butternut pumpkin, cut into 2cm cubes
- •2 tbls coconut or olive oil
- •1 tbls ras el honout (if you don’t have any, substitute with a blend of any of the following: nutmeg, ginger, cinnamon, turmeric, allspice and pepper)
- •extra dash of cinnamon
- •rock salt
- •pepitas (pumpkin seeds), preferably activated
- •1/2 bunch of green shallots (spring onions), chopped
- •three big handfuls of baby spinach (a bag or so)
- •1/4 cup tahini
- •1 tbls rice malt syrup
- •1/4 cup yoghurt or sour cream
- •extra dash of ras el hanout or cinnamon
Directions
-
Preheat oven to about 220 C. Place the pumpkin on baking trays and pour over the oil, salt and spices. Toss roughly and place in the oven for about 15-20 minutes, until golden. Meanwhile, heat the pepitas in a medium pan until they start to go golden and pop (or follow my activated nuts instructions here). Arrange the spinach leaves on a platter, scatter with the pumpkin, peptias and shallots. In a teacup, mix the tahini and syrup. Heat (in a microwave) until it’s runny. Add yoghurt, plus a good dash of ras el hanout and/or cinnamon. Stir, then pour the lot – in dollops – over the salad.