Pumpkin salad with almonds

  • 35 minutes
  • 2 persons
Rated 4 out of 5



1. Heat the oven to 200°C.

2. Cut the squash into 1 cm slices and remove the flesh and seeds.

3. Place them on a baking tray lined with baking paper and pour on the olive oil.

4. Use your hands to rub them around a bit so they get covered in the oil.

5. Bake for 25 minutes, until tender and golden.

6. Peel the garlic and avocado and put both in a blender with the rest of the dressing ingredients.

7. Season with salt and pepper.

8. Slice the red onion and chop the coriander and parsley. Also chop the almonds.

9. Place a bed of lettuce on a plate and top with the baked courgette slices, followed by the onion, pomegranate seeds, parsley, coriander and almonds.

10. Finish with the dressing on top.


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