Ingredients

• 600g pumpkin
• 2-3 cloves garlic
• 1 teasp. cumin
• ½ teasp. paprika
• 1 teasp. turmeric
• Salt and pepper
• 1-2 tablesp. honey
• 2 tablesp. olive oil or coconut oil
• 4 cups baby spinach leaves
• 2 tablesp. pumpkin seeds
• 2 tablesp. sunflower seeds
• 3-4 tablesp. cashew nuts

Dressing

• 1 tablesp. honey
• 1 tablesp. hot water
• 1 teasp. olive oil
• Juice of ½ lemon (opt.)

Mix well together and add to the salad when it is ready to be served.

Method

1. Pre-heat oven to 200 degrees C
2. Peel pumpkin and cut into chunks about 1.5 cm and put in a lined baking tray.
3. Sprinkle thinly sliced garlic and spices over the pumpkin chunks.
4. Drizzle over honey and oil.
5. Bake until browned and tender. Turn vegs over after 20 minutes or so.
6. Add cooled pumpkin to baby spinach with sunflower and pumpkin seeds and cashew nuts.
7. Add dressing to the salad and gently mix through.
8. The dressing should be added immediately prior to serving.