Its the end of the week and it’s time to use the salad and vegetables left lingering in the crisper before I restock. This is what I came up with.

200g pumpkin (Cut into bite sized chunks)

1t Cumin

Cucumber (Sliced)

Red Onion (Sliced)

Tomato (Deseeded and Roughly Chopped)

Balsamic Vinegar

150g Turkish Bread

Olive Oil Spray

Method

Sprinkle each piece of pumpkin with cumin powder, spray with olive oil and bake at 180 degrees for about 30 minutes or until tender.

Split turkish bread in half, spray with olive oil and bake for 5-10 minutes or until golden.

Toss pumpkin through other salad ingredients, drizzle with balsamic vinegar and serve with turkish bread.

 Notes

Skin and seeds can be left on pumpkin when roasting, the skin is barely noticeble and the seeds add a nice crunch to the salad.

It is not necessary to deseed the tomatoes, I just like less liquid in my salads.

Roast pumpkin is a good addition to most green salads, also try adding kalamata olives and goats cheese for a healthy but higher fat version.