Monday, April 11, 2011
Dukkah Spiced Pumpkin Salad
We found this recipe at “Anja’s Food 4 Thought” Blog…
And thought you might like it.
You’ll be planting pumpkins and squash soon…
And have had fair advance warning!
2 cups cubed pumpkin or butternut squash
1 teaspoon olive oil
1/2 teaspoon salt
2 cups green beans, trimmed and cut in halves
3 spring onions, chopped
1/4 cup crumbly goat cheese
salt and pepper to taste
2 tablespoons dukkah (we recommend Zesty or Smoky Hot Oregon Dukkah!)
Preheat oven to 375F.
Place cubed pumpkin on a baking sheet.
Drizzle with olive oil and season with salt.
Coat the pumpkin evenly coated and spread it out in one layer.
Bake for about 20 minutes or until cooked (turn over half way through).
Steam or boil the beans for about 3-5 minutes, until cooked.
Plunge beans into cold water to and stop the cooking process and drain.
In a large bowl, combine the oven roasted pumpkin with the green beans.
Toss with Oregon Dukkah.
Sprinkle with chopped spring onions and goat cheese.
Season to taste with fresh ground pepper.
Serve warm or at room temperature.