BLACK PUMPKIN SALAD

dinner

gluten-free

autumn & winter

Ingredients

Makes 2 mains or 5 starters

Time 40 minutes

DRESSING

2 garlic cloves, unpeeled

generous ½ cup (150 ml) orange juice

2 Tbsp extra virgin olive oil

sea salt and black pepper

SALAD

400 g (14 oz) pumpkin

2 garlic cloves, unpeeled

sea salt

2 Tbsp coconut oil

¾ cup (160 g) black rice or black rice noodles

3 Tbsp grated red cabbage

3 Tbsp thinly sliced apple

20 fresh mint leaves

Method

Preheat the oven to 180°C (350°F).

To make the dressing, roast the unpeeled garlic cloves for 20–25 minutes until cooked through. Let them cool, then remove the skin. Place all the ingredients for the dressing in a blender and mix to a creamy dressing.

Meanwhile, to make the salad, cut the pumpkin into equal large sections and place on a baking tray with the unpeeled garlic. Sprinkle with some sea salt and the coconut oil and bake in the oven for 20–30 minutes. Remove from the oven and let the pumpkin cool. Remove the seeds and cut into smaller slices.

Boil the black rice for about 30 minutes over low heat. Drain the rice and let it cool. If you are using black rice noodles, follow the instructions on the packet.

Put the rice or rice noodles in a bowl, then add the pumpkin, red cabbage and apple. Garnish with mint leaves and sprinkle with the dressing.