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Pumpkin, Baby Spinach & Dukkah Salad

by Sarah & Laura (follow)
We are a quirky duo who love to write about food and wine and all that is in between. Wandercooks.com - in the pursuit of a home-cooked meals abroad.
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This is a nice and filling salad, perfect for a hot summer's night, which can be prepared as a main dish or as a side serve. The dukkah and pine nuts add texture and depth of flavour to this simple dish. We especially love the sesame seeds in the Dukkah we used by Thistle Be Good.

Roast Pumpin, Baby Spinach & Dukkah Salad
Roast Pumpkin, Baby Spinach & Dukkah Salad

Preparation Time: 7 minutes
Cooking Time: 15-20 minutes
Makes: 4 - 6 side servings

300g pumpkin, peeled and chopped into small cubes (we used jap however you can use your favourite type)
75g - 100g baby spinach leaves
1/2 cup cubed tasty cheese (or use your favourite alternative)
1/2 cup cherry tomatoes, halved
2 tbsp dukkah
2 tbsp toasted pine nuts

1 tbsp good quality olive oil
1 tbsp wholegrain mustard
1 tsp balsamic vinegar
1 tsp lemon juice

Cut pumpkin into small portions and place into a medium saucepan. Fill saucepan with cold water until all the pumpkin is covered, then bring to the boil.

Once pumpkin is soft to touch with a fork, drain the water and return to the flame on a low heat for about a minute until the moisture has evaporated from the bottom of the saucepan. Transfer pumpkin to a plate to allow to cool down to a warm temperature.

Dry toast pine nuts on a small frying pan on low to medium heat, moving them around slowly to ensure even cooking. They will be ready once they start to turn light brown.

Prepare the dressing by mixing all ingredients in a small dish.

Place the baby spinach leaves into a large bowl with the cubed cheese and halved tomatoes.

Add the pumpkin next and top with toasted pine nuts and dukkah then drizzle dressing over the whole bowl. Toss gently, and serve immediately.

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