Pumpkin Salad
Cherie Metcalfe
Sweet roasted pumpkin, tangy pickled onion, and a generous hit of Crack Crunch tying it all together. Brilliant on its own, even better as a side to grilled meat.
Ingredients
- ½ large pumpkin, peeled and cubed
- Olive oil, generous drizzle
- 1 tablespoon Sgt. Pepper
- 1 tablespoon Man Grind Flakes
- 1 tablespoon Crack Crunch
- 2–3 cups baby spinach
- ¼ cup pickled red onion
- A handful of coriander, optional
To serve
- 2 tablespoons Crack Crunch
- Juice of ½ lime
- A drizzle of olive oil
- Extra pickled red onion and coriander
Directions
Preheat the oven to 180°C fan bake and line a baking tray.
In a large bowl, toss the pumpkin with a generous drizzle of olive oil, Sgt. Pepper, Man Grind Flakes, and 1 tablespoon of Crack Crunch until well coated.
Spread onto the prepared tray in a single layer. Roast for 25–30 minutes until golden and tender.
While still warm, transfer the pumpkin to a large bowl. Add the spinach, pickled red onion, and coriander, then gently toss to combine.
Pile onto a serving platter. Garnish with extra pickled onion, coriander, and 2 tablespoons of Crack Crunch.
Finish with a squeeze of lime juice and a final drizzle of olive oil.
