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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Looking for Australian recipes for the Zaar World Tour 2005? Look no further! This is innovative Australian cuisine at its best: a most unusual and absolutely delicious-sounding recipe which I have adapted just slightly from a book I HAD TO BUY when I saw it today: 'Green: modern vegetarian recipes' by Australian cook Flip Shelton. As Flip says of this recipe you really can “brighten the darkest winter days with this warm, colourful salad”. Ingredients:
600 g butternut pumpkin |
4 small beetroots |
1 brown onions (australian) or 1 yellow onion (american) |
2 tablespoons olive oil |
4 garlic cloves, finely chopped |
sea salt, to taste |
fresh ground black pepper, to taste |
1/4 cup pepitas (pumpkin seeds) |
baby spinach leaves, well washed |
1 tablespoon raspberry vinegar or 1 tablespoon red wine vinegar |
Directions:
1. Preheat the oven to 200ºC/400ºF/gas mark 6.
2. Line a large baking tray with greaseproof paper, peel the pumpkin, beetroot and onion and cut into wedges.
3. Mix together the oil, garlic, salt and pepper in a large bowl until they are well-combined. Toss in the pumpkin, beetroot and onion and stir until the vegetables are well-coated.
4. Spread the vegetables on the baking tray and place in the oven for 40-50 minutes, or until the pumpkin starts to brown.
5. Place the pepitas in a dry non-stick pan and place in the oven for a couple of minutes, stirring, until the seeds start to pop and brown.
6. Combine the roasted vegetables, pepitas and spinach in a large bowl and drizzle with the raspberry vinegar.
7. Serve warm.
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