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Out of Africa Pumpkin Salad

¼  Japanese pumpkin diced with skin on
1 sweet potato diced with skin on
1 tablespoon butter
Splash of Rice Bran oil
2 cloves freshly crushed garlic
Sprinkle of Ras El Hanout  
Sprinkle of salt
Juice of half a lemon
½ tablespoon olive oil
½ cup pepitas
2 handfuls of spinach leaves
1 tub Orfa garlic dip

Cooking Method:
Toss the pumpkin and sweet potato with the butter, oil, garlic and seasoning  then roast in a lined baking tray at 250° for 30 – 45 minutes until the veges are tender and browning. Remove from the oven and allow to cool before tossing with the oil, lemon juice, pepitas and spinach. Finish off with by drizzling with the Orfa dip.

Serves: 4-6

For more recipes & cooking tips, please see Darryl, Terri or Amanda at the Farmers Market.
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