Recipe of the week: Pumpkin & Beetroot Salad

(serves 4-6 people)


350g cooked pumpkin (cut into bite-sized cubes)

Approx. 4 small fresh cooked beetroots (cut into slithers)

A couple of strips of marinated capsicum

120g mixed baby salad leaves

2 tbsp. sunflower seeds

2 tbsp. slithered almonds

1 tsp. sesame seeds

A drizzle of garlic sauce* /balsamic vinegar



Chop the pumpkin and cook until just tender. Set aside to cool.

You can find organic baby beets already cooked in the fruit and vegetable section of the supermarket. Slice them up into slithers and set aside.

Place the salad leaves into your serving bowl and add to this the cooled pumpkin, beetroot, sunflower seeds, slithered almonds. Gently mix these together, sprinkle with the sesame seeds and drizzle with your dressing (garlic sauce/balsamic vinegar).

Refreshing and tasty salad to share.

*I like a Beerenburg Garlic Sauce sometimes. It’s only necessary to use a small amount, or you can omit it altogether and just drizzle over your favourite balsamic vinegar. Both ways taste great.


Enjoy ?Sharon

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