Ingredients:
2 burpless cucumbers slice longways into quarters, de-seeded and chopped.
2 punnets grape tomatoes halved
1 bag baby spinach as a salad bed
8 dates quartered
1 kg of Japanese pumpkin chopped into bite sized pieces.
Sprinkle of Whittington’s Moroccan spice
Sprinkle of ground cumin
Splash of Rice Bran Oil
1/3 cup sesame seeds
Dressing:
1 cup Greek Style yoghurt plain
Juice of ½ lemon
1 teaspoon of Whittington’s Moroccan Spice (mild)
½ teaspoon cumin
2 dessertspoons honey
½ cup finely chopped chives
Blend all together and put aside
Method:
Roast the jap pumpkin pieces tossed in the rice brand oil and seasoned with the Moroccan spice and cumin for approx 30 minutes in a 200 degree oven. Sprinkle with the sesame seeds and cool.
Lay the bed of spinach on a platter and layer the tomatoes, cucumber, pumpkin and dates. Garnish with extra diced chives and feta as an option. Serve with the dressing and some fresh toasted Turkish bread. Delicious with gourmet lamb sausages or lemon chicken schnitzels.
Serves: 4-6
Note:
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