Spinach Roasted Pumpkin And Walnut Salad

18

Spinach Roasted Pumpkin And Walnut Salad :

Ingredients :

  • 900g butternut pumpkin, peeled, cut into 2.5cm cubes
  • olive oil cooking spray
  • 150g baby spinach

Walnut dressing

  • 1 tablespoon extra-virgin olive oil
  • 1 cup (100g) walnuts, roughly chopped
  • 1 1/2 tablespoons lemon juice
  • 1 garlic clove, crushed

Method :

  • Step 1 – Preheat oven to 230°C. Line a large baking tray with baking paper. Place pumpkin, in a single layer, on tray. Spray with oil. Bake for 30 minutes or until golden and tender, turning halfway during cooking. Allow to cool on tray.
  • Step 2 – Make walnut dressing: Heat oil in a small, non-stick frying pan over medium heat. Add walnuts. Cook, stirring, for 5 minutes or until walnuts are lightly toasted. Remove from heat. Stir in lemon juice and garlic. Season with salt and pepper.
  • Step 3 – Combine spinach and pumpkin in a serving bowl. Add dressing. Toss gently to combine. Serve.

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Corn And Ham Fritters With Roasted Cherry Tomatoes

Corn-and-ham-fritters-with-roasted-cherry-tomatoes

Corn And Ham Fritters With Roasted Cherry Tomatoes – Fredsfruit :

Ingredients

  • 250g vine-ripened cherry tomatoes
  • Olive oil, to drizzle
  • 1 cup (150g) plain flour
  • 1 teaspoon baking powder
  • 1 tablespoon caster sugar
  • 2 eggs
  • 1/3 cup (80ml) milk
  • 1 cup (180g) finely chopped leg ham
  • 420g can corn kernels, rinsed, drained
  • 1 small red capsicum, finely chopped
  • 6 spring onions, finely chopped
  • 1 tablespoon chopped chives
  • Sunflower oil, to shallow-fry
  • Rocket, sour cream and sweet chilli sauce, to serve

Method

  • Step 1 – Preheat the oven to 180°C. Place the tomatoes on a baking tray and drizzle with olive oil. Roast in the oven for 5 minutes or until starting to split.
  • Step 2 – Meanwhile, sift flour, baking powder and 1 teaspoon salt into a bowl with the sugar. Beat the egg and milk in a jug until well combined. Add to the flour, then stir until you have a smooth batter. Add the ham, corn, capsicum, spring onion and chives, then stir to combine. Season to taste with sea salt and freshly ground black pepper.
  • Step 3 – Heat 2cm sunflower oil in a frypan over medium-high heat. Using a heaped tablespoon of batter for each fritter, add 3-4 spoonfuls to the pan and cook for 2-3 minutes each side until golden. Keep warm while you repeat to make 12 fritters in total. Serve with the tomatoes, rocket, sour cream and chilli sauce.

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