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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 6 |
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Healthy and substantial enough for a light lunch. Ingredients:
3 kg butternut pumpkin, peeled deseeded, cut into cubes |
1/2 cup extra virgin olive oil (or less) |
1 ciabatta, load several days old |
2 stalks celery, thinly sliced |
1 red onion, sliced |
1 red capsicum, deseeded and sliced |
250 g cherry tomatoes, halved |
2 lebanese cucumbers, seeded and sliced |
1 tablespoon red wine vinegar |
2 garlic cloves, crushed |
1 cup basil, torn |
Directions:
1. Toss pumpkin in olive oil, season with salt, and roast at 200 Degrees C for 30 minutes.
2. Tear bread into chunks, toss in oil and salt place on baking tray and bake for 10 minutes until golden and crispy.
3. Combine all salad ingredients in bowl and toss well to combine.
4. Combine vinegar and garlc with a good pinch salt and whisk well until salt dissolves and mixture emulsifies.
5. Pour over salad and toss well. Stand for 1 hour to allow flavours to develop.
6. Toss through basil just before serving.
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