Preparation Time:55 minutes (includes cook time, and cooling time for the pumpkin)
450 grams of pumpkin cut into 4 cm pieces
1 teaspoon of harissa paste*
1 tablespoon honey
1 tablespoon lemon juice
1/2 tablespoon oil
200 grams of baby spinach leaves
1/3 of a green capsicum – sliced into thin strips
8-10 bocconcini cheese
1/2 tablespoon white and black sesame seeds (to serve)
1/2 tablespoon good quality olive oil
1 tablespoon of lemon juice
grind fresh pepper
Add the harissa, honey, lemon juice and olive oil to a small bowl and mix to combine
Pour over the pumpkin and bake until tender (about 25 minutes or until a skewer can be inserted with no resistance)
When the pumpkin has cooked, remove from the oven and allow to cool
To a serving plate add salad ingredients
Combine the dressing ingredients using a fork to whisk the ingredients and top the salad with the sesame seeds
After a run of warm weather days over a short period a fortnight ago, I was craving salads. On my Facebook page I asked if people were interested in salad recipes. The answer was yes.
This got me thinking about the salads that we enjoy eating and that are lovely enough to share.
You may have noticed, that I often use similar ingredient combinations. I do this as my recipes are based on the produce that is available from my garden. In addition to this it is also based on ingredients that my boys enjoy.
In the instance of this salad, I cook some pumpkin in a separate dish excluding the harissa for my children as it is quite spicy.
Do you have favorite ingredients that you like to combine in various salads? What are they?
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