I can’t wait for the weather to cool down to start enjoying warm salads like this. Pumpkin, Brussels sprouts & of course, cheese are some of my favourite ingredients.
INGREDIENTS
2 cups Kent or Jap pumpkin
2 tbspns blue cheese
8 Brussels sprouts
2 cups purple gem lettuce
Chilli & olive oil
METHOD
1. Cut pumpkin into 4cm x 3cm x 2cm approx pieces
2. Roast at 200 degrees Celsius for 40 minutes with a drizzle of olive oil.
3. While pumpkin is roasting, shred the lettuce & boil the Brussels sprouts for 5 minutes.
4. Let the pumpkin & Brussels sprouts cool slightly (I tend to serve this salad warm), then layer the salad.
*top off with some finely chopped parsley if you have any on hand**
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