Recipe by bluemoon downunder
Looking for Australian recipes for the Zaar World Tour 2005? Look no further! This is innovative Australian cuisine at its best: a most unusual and absolutely delicious-sounding recipe which I have adapted just slightly from a book I HAD TO BUY when I saw it today: 'Green: modern vegetarian recipes' by Australian cook Flip Shelton. As Flip says of this recipe you really can “brighten the darkest winter days with this warm, colourful salad”.
- 600 g butternut pumpkin
- 4 small beetroots
- 1 brown onions (Australian) or 1 yellow onion (American)
- 2 tablespoons olive oil
- 4 garlic cloves, finely chopped
- sea salt, to taste
- fresh ground black pepper, to taste'
- 1⁄4 cup pepitas (pumpkin seeds)
- baby spinach leaves, well washed
- 1 tablespoon raspberry vinegar or 1 tablespoon red wine vinegar
Directions See How It's Made
- Preheat the oven to 200ºC/400ºF/gas mark 6.
- Line a large baking tray with greaseproof paper, peel the pumpkin, beetroot and onion and cut into wedges.
- Mix together the oil, garlic, salt and pepper in a large bowl until they are well-combined. Toss in the pumpkin, beetroot and onion and stir until the vegetables are well-coated.
- Spread the vegetables on the baking tray and place in the oven for 40-50 minutes, or until the pumpkin starts to brown.
- Place the pepitas in a dry non-stick pan and place in the oven for a couple of minutes, stirring, until the seeds start to pop and brown.
- Combine the roasted vegetables, pepitas and spinach in a large bowl and drizzle with the raspberry vinegar.
- Serve warm.