Oven Roasted Pumpkin Salad with Citrus Dressing

Very special flavours. Goes well with anything including steak, grilled chicken or fish, or just on it's own.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1  small pumpkin, peeled and cut into chunks (I use butternut)
• 1  tablespoon olive oil
• 2  red peppers, seeded and cut into chunks (optional)
• 1  bunch arugula leaf
• 1  cucumber, sliced into long ribbons
• 1⁄4 cup cashew nuts, oven roasted
•  salt and pepper

• DRESSING

• 3  cloves garlic, chopped
• 8  limes, juice of
• 2  oranges, juice and zest of
• 1 -2  red chile, seeded and chopped
• 1  tablespoon honey
• 4  tablespoons fish sauce
• 1⁄4 cup of fresh mint, chopped
• 1⁄4 cup fresh cilantro, chopped

Directions

1. Preheat oven to 220 degrees C.
2. Combine pumpkin, oil, salt and pepper and place on baking tray.
3. Roast for 25-30 minutes until tender.
4. Remove from oven, place in bowl and allow to cool slightly.
5. Stir-fry the red pepper until cooked and add to the pumpkin in the bowl.
6. Combine all the dressing ingredients, except the herbs.
7. Add the dressing, herbs and rocket to the pumpkin and toss well.
8. Place in the serving bowl or on individual dishes.
9. Garnish with the cucumber ribbons and cashew nuts.
10. Serve warm or cold.