Deliciously warming and satisfying, this combination of sweet spiced pumpkin, roasted peppers and maple walnuts is sure to have you reaching for seconds. You can use any capsicum you like. I used one red and four small sweet green horn peppers as well as two red chilies.
Spiced Pumpkin, Capsicum & Walnut Salad
1/4 large jap pumpkin, cut into smallish chunks
1/2 tspn cinnamon
1/2 tspn ground cumin
1/2 tspn ground coriander
1/2 tspn paprika
pinch of sea salt
2 tbspn olive oil
2 capsicums, thinly sliced
2 red chilies, seeded and thinly sliced
1/2 tspn smoked paprika
pinch of salt
1 tbspn olive oil
1/2 cup walnuts
2 tspn maple syrup
handful of coriander leaves
Preheat the oven to 200C. In a bowl combine the pumpkin, olive oil, spices and salt. Place on a lined baking baking tray and roast for 45 minutes or until golden.
Place capsicums and chilies on another baking tray. Sprinkle with smoked paprika, salt and olive oil and bake for about 35 minutes, or until sweet and tender.
Heat a small non stick fry pan over medium heat and toast the walnuts. Add the maple syrup and toss to coat the nuts. Set aside to cool.
To assemble, place the pumpkin of a serving dish, top with the capsicum and walnuts and then garnish with coriander leaves.