Mediterranean Vegetable and Macadamia Pizza
A healthy meat free treat to kick off the week
Pumpkin Salad
Ingredients
PUMPKIN SALAD
200g butternut pumpkin, cubed, sprinkled with coriander + cumin and roasted
1 tbsp dried cranberries
1 tbsp chopped coriander
1 tbsp sunflower seeds
1 tsp minced red onion
1 tsp fresh grated ginger
Salt to taste
Fresh ground black pepper
Mixed salad greens
Method
RASPBERRY VINAIGRETTE
Add raspberry vinegar, cranberry sauce and maple syrup to food processor. Slowly add remaining ingredients and emulsify. Season with salt + pepper.
PUMPKIN SALAD
In a stainless steel bowl, add the sunflower seeds, minced red onion, ginger and coriander and cranberries. Lightly pan fry pumpkin, toss with above ingredients, pile onto salad greens that have been lightly dressed with raspberry vinaigrette.
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