Dukkah Spiced Pumpkin Salad

from
2 cups cubed pumpkin or butternut squash
1 teaspoon olive oil
1/2 teaspoon salt

2 cups green beans, trimmed and cut in halves

3 spring onions, chopped
1/4 cup crumbly goat cheese
salt and pepper to taste

Dukkah
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 1/2 teaspoons cinnamon
1/2 teaspoon ground chili powder
3 tablespoons chopped almonds
3 tablespoons chopped walnuts
3 tablespoons chopped hazelnuts


Serves 2 to 4
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Preheat oven to 200C(375F).
Place cubed pumpkin on a baking sheet. Drizzle with olive oil and season with salt. Toss the pumpkin so it is evenly coated and lay it out in one layer. Bake for 20 minutes or until cooked. Turn over half way through.

Meanwhile, prepare the Dukkah. Toast the chopped nuts in a dry pan over medium heat for about 3-5 minutes or until fragrant. Set aside. Now toast the coriander and cumin seeds in a dry pan for 3-5 minutes, or until brown and fragrant.
Blend the toasted seeds, cinnamon, chili, salt and pepper in a blender. In a small bowl, mix the ground ingredients with the toasted chopped nuts.

Steam or boil the beans for about 3-5 minutes, until cooked. Put into ice water straight afterward to retain the green color and stop the cooking process. Drain.

In a large bowl, combine the oven roasted pumpkin with the green beans. Toss with 1-2 tablespoons of dukkah. Sprinkle with chopped spring onions and goat cheese. Season to taste.


© Anja' Food 4 Thought. Recipe from http://anjasfood4thought.blogspot.com
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