Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
Roasted Pumpkin Salad with Cilantro, Lime & Green 443-801-7535. Or contact us via...
Recent Airings
Contest Rules
For Pet's Sake
    All-Grilled Caesar
    Brown Rice Salad
    Chickpea Salad
    Crab Salad with Cantaloupe
    Creamy Avocado Cilantro Dressing
    London Broil
    Orzo Pasta Salad
    Roasted Pumpkin Salad with Cilantro, Lime & Green
    Sweet Beet Salad
    Tuscan Tuna Salad
Search the 'Net
Side Dishes
Soups & Starters

Roasted Pumpkin Salad with Cilantro, Lime & Green Chile

Adapted from Plenty: Vibrant Recipes from London's Ottolenghi by Yotam Ottolenghi and Jonathan Lovekin

1 half sugar pumpkin
2 T. olive oil
1 tsp ground cardamom
1/2 tsp ground allspice
1/2 tsp ground black pepper
1 tsp salt

2 limes
1 green chile pepper
handful of fresh cilantro

1/2 cup Greek yogurt
juice from 1/2 a lime
2 T. tahini

Preheat oven to 400. Skin, seed and chop pumpkin (or butternut squash) into cubes. Toss with olive oil, cardamom, allspice, salt & pepper. Transfer to a sheet tray and roast for 20-25 minutes.

-peel the limes and cut into sections, removing as much of the pith as possible.
-Hand-pick the nicest leaves from the cilantro
-slice the chile pepper thin; and
-combine yogurt, lime juice & tahini for a dressing

Arrange cooled squash on a salad plate. Sprinkle with sections of lime, rings of chile, cilantro leaves and small dollops of dressing.

Comments: Send us comments about this recipe