“Looking for Australian recipes for the Zaar World Tour 2005? Look no further! This is innovative Australian cuisine at its best: a most unusual and absolutely delicious-sounding recipe which I have adapted just slightly from a book I HAD TO BUY when I saw it today: 'Green: modern vegetarian recipes' by Australian cook Flip Shelton. As Flip says of this recipe you really can “brighten the darkest winter days with this warm, colourful salad”.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 200ºC/400ºF/gas mark 6.
  2. Line a large baking tray with greaseproof paper, peel the pumpkin, beetroot and onion and cut into wedges.
  3. Mix together the oil, garlic, salt and pepper in a large bowl until they are well-combined. Toss in the pumpkin, beetroot and onion and stir until the vegetables are well-coated.
  4. Spread the vegetables on the baking tray and place in the oven for 40-50 minutes, or until the pumpkin starts to brown.
  5. Place the pepitas in a dry non-stick pan and place in the oven for a couple of minutes, stirring, until the seeds start to pop and brown.
  6. Combine the roasted vegetables, pepitas and spinach in a large bowl and drizzle with the raspberry vinegar.
  7. Serve warm.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: