Have you been Sudhafed?

Roast Pumpkin and Spinach Salad

Autumn is ideal weather for a warm salad like this yummy example. At the Sacred Chef cooking classes on the sunshine coast we make  salads like these as part of our menus every day. Come and cook and eat with us!

Warm salad of roasted pumpkin,
snow peas & pecorino cheese
• 150g mixed leaves
• 50g baby spinach leaves
• 50g snow peas
• 50g baby rocket leaves
• 1 tbsp fresh basil torn
• 1 tsp balsamic vinegar
• 2 tbsp lemon juice
• 1 tbsp extra virgin camellia tea oil
• 1 tsp soy sauce
• black pepper to taste
• ¼ Qld blue pumpkin chopped & roasted
• 100g pecorino shaved


Remove pumpkin from the oven & allow to cool for
10 minutes.
In a large bowl arrange your greens & basil leaves.
Toss through dressing ingredients. Arrange on plates,
then add pumpkin & top with shaved pecorino.
Serves 4.


©Sacred Chef.

Cooking school on the sunshine coast.

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