Roast Pumpkin & Wombok Salad

500gm Pumpkin 
200gm Chinese cabbage (Wombok)
1/2 Spanish onion thinly sliced (about 100gms)
1 cup chopped coriander (or spring onions or both!)
1/4 cup sunflower seeds 

Optional toasted sesame seeds to garnish

For the dressing:
1/2 cup extra virgin olive oil
2 tbsp wheat free tamari or coconut amino 
1 tbsp sesame oil 
2 tbsp lime juice
1/2 tsp salt 
1/2 tsp pepper 

Pre-heat the oven at 200c (390f)

Peel and dice the pumpkin

Place on a lined baking sheet and roast for 20 mins, then flip and roast for another 10 mins

Set aside and allow to cool while preparing the rest of the salad (you can roast the pumpkin 2-3 days ahead to save time), place in large mixing bowl

Wash and thinly the Chinese Cabbage, add to bowl

Add the sliced Spanish onion, chopped coriander and sunflower seeds

In a small jar, add all the dressing ingredients and shake until mixed well, there will be extra – Don’t pour the whole jar over your salad!

Pour about 1/3rd of the dressing over the salad and toss to coat evenly

Taste and add more dressing if needed

The dressing will last in the jar for 3-5 days

www.intuitivefooddesign.com