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PUMPKIN CORIANDER SALAD

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Serves: 0

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What does this mean?

Yum- and low fat! What more could you ask for!

If you are looking for more pumpkin and squash inspiration then have a look at Nigella's Thanksgiving recipes including Butternut and Sweet Potato Soup or a Hallowe'en menu centrepiece of Roast Stuffed Pumpkin with Gingery Tomato Sauce.

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Ingredients

  • 1 kabocha pumpkin
  • 1 dash oil
  • 1 red onion
  • 1 bunch fresh coriander

Method

  1. Peel the pumpkin and chop into smallish dice. Place in a roasting dish and sprinkle with a dash of oil (whatever you have on hand!) and bake at 200ºC until tender and browned around the edges.
  2. Chop onion and coriander finely (I process in the processor!) and combine with any juice from the roasted pumpkin.
  3. Nice at room temperature- nicer cold in a sandwich the following day (yes, I'm weird!)

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