Annabel Langbein's Happy Heart Bowl

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“The tahini dressing gives this fabulous salad a nutty flavour. It will keep in the fridge for up to a week given the chance.”
READY IN:
40mins
SERVES:
2
YIELD:
2 sevings
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the tahini dressing, place all ingredients from the garlic to black pepper in a ajar and shake to combine.
  2. Roast the pumpkin, sweet potato and red pepper for about 30 minutes. Place all the ingredients from the onion to the parsley in a bowl and stir to combine.
  3. Pour over the dressing. Sprinkle with roasted pumpkin seeds.
  4. Serve cold or at room temperature.

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