Roast pumpkin salad with salmon
This recipe isn’t meant to be prescriptive - if you don’t have sweet potato in the fridge, by all means swap that for the pumpkin! We find that a green, a roast vegetable and something jarred is an almost unbeatable combination. You could also use rocket, basil, roast eggplant, parsnip, sweet potato or potato, olives, capers, chickpeas, snow peas, beans - whatever you’ve got on hand. Spending a little bit of time on a Sunday in the kitchen preparing your weekday meals will pay off in a big way - if you do two trays of roast pumpkin, you can eat them as part of lunch throughout the week!
4 x 120g salmon pieces
1 bunch broccolini
½ small pumpkin, skin removed, chopped into bite-sized pieces
2 tablespoons olive oil
Punnet cherry tomatoes, halved
2 handfuls baby spinach
½ red capsicum, membrane and seeds removed, cut into strips
½ cup semi-dried tomatoes or similar - we also like artichokes, olives and capers
1. Pre heat oven to 180 degrees Celsius and line tray with baking paper. Add pumpkin to tray and drizzle with olive oil.
2. Remove pumpkin from oven after 30 minutes and add salmon and broccolini and bake for another 10-12 minutes - salmon can be cooked, according to preference (note: it doesn’t need to be cooked completely through).
3. Meanwhile, assemble all salad ingredients in a large salad bowl.
4. Add pumpkin, salmon and broccolini to the top. Enjoy!