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Mediterranean Xmas Salad


1/2 butternut pumpkin, peeled and cubed

1/2 cup mint leaves

Jewels of one pomegranate

80g goat's cheese or 3 large cubes

3/4 cup walnuts

2 tbs pepitas

2 tbs honey

1/2 tsp sea salt flakes

Extra virgin olive oil for dressing and


Juice of one lemon for dressing

1 tbs sumac for dressing

Salt and pepper to taste for dressing


Preheat oven to 180C. Dice pumpkin into

small cubes. Arrange on a baking paper

lined tray and drizzle with olive oil. Bake for

30-40 minutes until tender and golden.

While pumpkin is baking, heat walnuts and

pepitas in a small saucepan and add honey

and sea salt flakes. Stir while honey bubbles

for 2 minutes or so.

Remove from heat then spoon out nuts and

seeds onto a clean sheet of baking paper to

harden and cool.

Combine a long drizzle of olive oil, lemon juice, sumac, salt and pepper in a small cup

for the dressing.

Arrange roasted pumpkin on a serving plate,

top with mint leaves, goat's cheese,

honeved walnuts and pepitas and

pomegranate jewels. Pour over dressing and

sprinkle with extra sumac. Serve.

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