Moroccan Pumpkin Salad

A virtuous summer dish that's GF, DF, SF and Vegan from one of our favourite Sydney nutritionists Jacqueline Alwill. 

Packed with an abundance of vitamins, including vitamin C, riboflavin, potassium, copper, and manganese, this grain-free salad is also a source for carbohydrate for sustained energy. The addition of pumpkin seeds and almonds will also up your daily intake of essential fats, minerals and amino acids, which promotes relaxation, calm and supports your body's ability to fall into a peaceful sleep. What's not to love? Serves 6 as a side

Ingredients1.5kg pumpkin (kent or jap), peeled and cut into 3cm thick wedges 2 teaspoons sweet paprika 1/4 teaspoon ground turmeric 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 3 tablespoons extra virgin olive oil 1 cup baby spinach 1/4 cup organic turkish apricots, sliced 400g tin organic chickpeas, rinsed and drained 80g cherry tomatoes, halved 1/3 cup sultanas or raisins 1/3 cup almonds, roughly chopped 1/4 cup pepitas 1/2 bunch parsley 1/2 lemon sea salt and black pepper

MethodPreheat oven to 200C and line a large baking tray with greaseproof paper. Place pumpkin on tray, drizzle with olive oil, then sprinkle paprika, turmeric, cinnamon, ginger and a pinch of sea salt and using hands rub olive oil and spices into the pumpkin. Cook in oven for 45-60 minutes. Once pumpkin is cooked, remove from oven and allow to cool or you can serve as a warm salad. Transfer to a serving platter (or use the oven tray if you wish!) toss baby spinach, apricots, cherry tomatoes, sultanas/raisins, almonds, pepitas and parsley through the pumpkin pieces. Give the dish a big squeeze of lemon juice, season with black pepper and serve. This wholesome recipe provided by nutritionist and author, Jacqueline Alwill, @brownpapernutrition.