Roasted Pumpkin Salad

This is a very appetising looking dish making it a terrific option for a "Bring a Plate" event. It also makes an excellent lunch teamed up with a tin of tuna.

Ingredients

• 1 kg pumpkin (not butternut), cut into 2cm thick pieces
• ½ large cucumber, sliced
• 2 tomatoes, sliced
• ¼ cup walnuts
• Lettuce leaves and/or baby spinach
• ¼ cup rice syrup
• 2 tablespoons gluten free soy sauce

Method

• Preheat the oven to 220°C and line a baking tray with baking paper. Place the pumpkin in a single layer on the tray, spray with oil and roast for 20 minutes or until golden, turning once. Set aside to cool.
• Combine the rice syrup and wheat free soy sauce in a screw-top glass jar and microwave (without the lid) for 10 seconds to melt the rice syrup. Secure lid and shake to combine.
• Place the lettuce and/or baby spinach in a large salad bowl and add the cucumber, tomato, pumpkin and walnuts and drizzle with the dressing.

Serves 4 – 6