This is one of my favourite things to eat and I find myself making it over and over again. The sweetness of the vegetables, the earthy spices and the crunch of the nuts are such a great combination. I always make more than I need because it keeps fantastically for lunch the next day.
Spiced Pumpkin and Beetroot Salad
1/4 jap pumpkin, cut into chunks
1 bunch baby beets, peeled and cut into halves or quarters, depending on size
olive oil spray
1/2 tspn cinnamon
1/2 tspn cumin
2 tbspn chopped parsley
handful of walnuts
1 tbspn olive oil
1 tspn red wine vinegar
Preheat the oven to 190C. Place the pumpkin and beetroot on separate lined baking trays. Spray with olive oil. Sprinkle spices over the pumpkin and season both pumpkin and beetroot generously with salt. Bake until the pumpkin is golden and crispy and the beetroot gives slightly when you prod it with a fork (about 40 mins). Arrange on a plate. Dry fry the walnuts in a not stick pan until they are toasted. Cool. Drizzle veggies with olive oil and red wine vinegar, scatter over walnuts and parsley and enjoy.