• Instagram - Black Circle
  • Facebook - Black Circle
  • Instagram - Black Circle
  • Facebook - Black Circle

SAMANTHA CHARLTON NUTRITION, 2018

ROASTED PUMPKIN & CURRIED CAULIFLOWER MEXICAN BOWL

INGREDIENTS

FOR THE 'BASE'

2 big handfuls baby spinach, chopped

1 cup fresh coriander, chopped

1/2 cucumber, chopped into thin sticks

1 punnet cherry tomatoes, sliced in half

1/2 bag mung beans

1/2 punnet alfalfa sprouts

Juice of 1 lemon

2 tbsp olive oil

THE 'TOPPINGS"

1/2 crown pumpkin, cut into thin wedges

1/2 cauliflower, chopped into small pieces

1/2 avocado, sliced

100gm feta, crumbled

1 corn cob, cooked and kernels removed

Olive oil

3 tbsp minced garlic

2 tbsp curry powder

Salt & pepper

DRESSING

3 tbsp hulled tahini

Juice of one lemon

3 tbsp soy sauce

1 tbsp minced garlic

1 tbsp minced ginger

2 tbsp honey

1 tsp apple cider vinegar

METHOD

In a big salad bowl mix the spinach, coriander, cucumber, cherry tomatoes, mung beans and alfalfa sprouts. Dress with olive oil & lemon juice and mix thoroughly

For the pumpkin - arrange thin wedges on a lined baking tray. Brush with olive oil & minced garlic. Bake in the oven at 180c for 30-40 minutes or until golden. 

For the cauliflower - place chopped cauliflower in a bowl and thoroughly combine with 3 tbsp olive oil, curry powder and salt & pepper. Bake on a lined baking tray at 180c for the same duration as the pumpkin. When the pumpkin is done, turn the oven to grill for 5-10 minutes to make the cauliflower crispy.

For the dressing - combine all ingredients and mix thoroughly

SERVING SUGGESTIONS

On the prepared salad base, place the pumpkin wedges around the edge of the bowl in a sort of flower petal style. Place the cauliflower & corn in the middle of the pumpkin. Arrange the avocado slices on top of the cauliflower and corn. Top with crumbled feta & drizzle tahini dressing all over. YUM