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Pumpkin, Balsamic & Tahini Warm Salad

by Jac's Veghead (follow)
Dinner (2274)      Healthy (1888)      Lunch (1798)      Vegetarian (1517)      Vegan (744)      Pumpkin (119)      Roast (54)      dressing (8)     
This Pumpkin, Balsamic and Tahini Salad is delicious and warming. The combination of fresh and roasted vegetables with tart balsamic, nutty tahini and earthy rosemary is just heaven. Mother nature at her best in a bowl.

Preparation Time: 5 minutes
Cooking Time: 40 minutes
Makes: 2 servings

720gm pumpkin
2 tomatoes
1 medium zucchini
250gm corn
2 rosemary sprigs
1/3 c balsamic vinegar

1/2 lemon
2 tbls balsamic vinegar
1 tbls olive oil
2 tbls water
3 tbls tahini

Chop the pumpkin and zucchini into bite sized pieces and place in a bowl. Pour over the 1/3 cup of balsamic vinegar and one chopped fresh rosemary sprig.

Mix to coat

Pour onto a lined baking tray and bake at 180 for 30-40 minutes or until the pumpkin is soft.

Meanwhile make your dressing.

In a bowl mix the tahini, oil, balsamic vinegar and lemon juice. Add water (or more oil) until you have a smooth and runny consistency.

Once the pumpkin is cooked add the hot vegetables with the corn and chopped tomato into a bowl.

Pour a bit of the sauce over and mix the vegetables together.

Serve in two bowls, garnish with the remaining chopped rosemary sprig and drizzle with more tahini sauce. Season to taste.
Enjoy warm or completely cold a day later.

#Gluten Free
#Nut Free
I like this Recipe - 9
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