Pumpkin & blue cheese Salad | V

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.


2 cups Kent or Jap pumpkin

2 tbspns blue cheese 

8 Brussels sprouts

2 cups purple gem lettuce

Chilli & olive oil


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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