Sticky Roast Pumpkin And Fig Salad
Friday, May 21, 2021
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Fig jam makes these roast pumpkin wedges extra sticky and delicious!
The ingredient of Sticky Roast Pumpkin And Fig Salad
- 800g kent pumpkin deseeded cut into thin wedges
- 1 tbsp fig jam
- 1 tbsp olive oil plus extra to serve
- 300g baby green beans trimmed
- 6 dried figs thickly sliced
- 200g gluten free hummus
- 130g 1 2 cup greek style yoghurt
- 105g 1 cup store bought roasted chickpeas see notes
- 2 tbsp gluten free pistachio dukkah
- fresh mint leaves to serve
- 1 lebanese cucumber thinly sliced
- 4 small radishes thinly sliced
- 80ml 1 3 cup white vinegar
- 2 tsp caster sugar
The Instruction of sticky roast pumpkin and fig salad
- preheat the oven to 200c 180c fan forced line a large baking tray with baking paper arrange the pumpkin in a single layer on the prepared tray brush the pumpkin with the jam and drizzle with the oil season roast for 45 minutes or until tender and starting to caramelise
- add the beans and dried fig to the tray roast for a further 15 20 minutes or until the pumpkin is golden and sticky and the beans are golden and tender
- meanwhile for the quick pickles place the cucumber and radish in a bowl and season combine the vinegar and sugar in a small bowl pour over the vegetables and toss to combine set aside for 10 minutes to pickle drain
- spread the hummus over a large serving platter and swirl through the yoghurt top with the roast pumpkin wedges beans fig and chickpeas top with the pickles and sprinkle with dukkah and mint leaves drizzle with extra oil
Nutritions of Sticky Roast Pumpkin And Fig Salad
fatContent: 432 112 caloriessaturatedFatContent: 20 grams fat
sugarContent: 42 grams carbohydrates
proteinContent: n a
cholesterolContent: 12 grams protein
sodiumContent: n a
