Vegan and gluten free, an ideal indulgence.
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
Add raspberry vinegar, cranberry sauce and maple syrup to food processor. Slowly add remaining ingredients and emulsify. Season with salt + pepper.
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.