Rating

ShareSave

Yields4 Servings

 1 kg pumpkin
 1 tbsp Ginger oil
 1 tbsp paprika or chipotle
 1 tbsp dried mixed herbs or herbs of your choice
 140 g rocket
 1 cup whole kalamata olives
 2 avocados
 1 tbsp tamari or soy sauce (pretreated with Biohawk product of choice e.g 1/8tsp Relief to 250ml bottle)
 2 tbsp cider vinegar
 1 ½ tbsp olive oil
 ½ tbsp Ginger oil

1

Preheat oven to 200ºC. Peel and deseed the pumpkin and then cut into bite size pieces.

2

Place the pumpkin into a roasting pan and drizzle the Ginger oil over the top. Toss to coat all pieces of pumpkin.

3

Sprinkle the herbs and paprika/chipotle over the pumpkin and season with salt and pepper. Toss to make sure herbs coat the pumpkin.

4

Bake the pumpkin for about 30 - 40 minutes, removing from the oven once it is soft. Leave it to cool.

5

To make the dressing, mix together the tamari/soy sauce, cider vinegar, olive oil and Ginger oil.

6

When ready to serve place the rocket and olives in a large bowl. Halve and stone the avocados and cut into cubes, place on top of the rocket with the cooled pumpkin.

7

Pour over the dressing, tossing to coat all vegetables. Transfer to platter or bowl for serving.

Ingredients

 1 kg pumpkin
 1 tbsp Ginger oil
 1 tbsp paprika or chipotle
 1 tbsp dried mixed herbs or herbs of your choice
 140 g rocket
 1 cup whole kalamata olives
 2 avocados
 1 tbsp tamari or soy sauce (pretreated with Biohawk product of choice e.g 1/8tsp Relief to 250ml bottle)
 2 tbsp cider vinegar
 1 ½ tbsp olive oil
 ½ tbsp Ginger oil

Directions

1

Preheat oven to 200ºC. Peel and deseed the pumpkin and then cut into bite size pieces.

2

Place the pumpkin into a roasting pan and drizzle the Ginger oil over the top. Toss to coat all pieces of pumpkin.

3

Sprinkle the herbs and paprika/chipotle over the pumpkin and season with salt and pepper. Toss to make sure herbs coat the pumpkin.

4

Bake the pumpkin for about 30 - 40 minutes, removing from the oven once it is soft. Leave it to cool.

5

To make the dressing, mix together the tamari/soy sauce, cider vinegar, olive oil and Ginger oil.

6

When ready to serve place the rocket and olives in a large bowl. Halve and stone the avocados and cut into cubes, place on top of the rocket with the cooled pumpkin.

7

Pour over the dressing, tossing to coat all vegetables. Transfer to platter or bowl for serving.

Pumpkin, Avocado, Olive and Rocket Salad