I have to admit that I have a tiny weeny bit of Halloween fever, which obviously inspired this pumpkin salad. This is an adult friendly version of a healthy Halloween treat – I do realise that blue cheese can be a Halloween horror on its own for most kids!

There’s none of the sweet stuff here, just natural sweetness from the roasted pumpkin. It’s a delightful salad and full of texture and flavour. The sweetness of the roasted pumpkin with the salty creaminess of the blue cheese, plus a delicious crunch from the roasted pumpkin seeds makes for a mouth-watering combination and one that frankly in my opinion is a match made in heaven.

Now, let me tell you about the roasted pumpkin seeds. If you have never tried them then it’s something that needs to be on your bucket list. I know, that it may sound rather dramatic, but they are heavenly and taste like popcorn in a seed form. The rocket and micro greens are what make this into a salad of sort, but they are not there just for decoration but rather for the bitter and herby hit that it adds to this salad.

The dressing is where the health part really kicks in with chia seeds, olive oil, whole grain mustard, and a dash of honey and lemon juice for acidity.

Happy Halloween!

Serves 2

Ingredients:

400g Pumpkin – peeled and cut into pieces

1 tsp. olive oil

½ tsp. salt

Chilli flakes – optional

100g blue cheese – crumbled

¼ cup roasted pumpkin seeds

1 – 2 cups rocket and micro greens

Dressing:

1 tbsp. olive oil

½ tsps. chia seeds

¼ tsps. honey

1 tbsp. lemon – juiced

½ tsps. whole grain mustard

Salt and pepper to taste

Recipe:

1 Put the pumpkin in a roasting dish, add the oil, salt and chilli flakes and roast at 200°C. for 40 minutes.

2 Allow to cool.

3 Roast the pumpkin seeds in a pan – be careful not to burn them.

4 Mix the dressing ingredients together and taste – adjust seasoning if necessary.

5 Arrange pumpkin on a plate, leaving a hole in the center of the plate.

6 Put the rocket and micro greens in the middle/hole of the plate.

7 Break up pieces of blue cheese and arrange on top of pumpkin.

8 Sprinkle the pumpkin seeds on top.

9 Dress the salad and sprinkle with some micro greens just before serving.