Fanny's Real Food

Warm Pumpkin and Mushroom Salad

Servings	Prep Time
4people	10mins

Cook Time

40mins

Servings	Prep Time
4people	10mins

Cook Time

40mins

Ingredients

2tsp sesame oil
1tbsp tamari or coconut aminos
1 small pumpkin or squash or 2 sweet potatoespeeled and cubed
3cups mushroomse.g. chestnut
2cups Cherry tomatoeshalved
1tin beanse.g. borlotti, black or cannellini
3handfuls kale or cabbageshredded
1tbsp sesame seeds

Instructions

Preheat the oven to around 180oC.
Mix the sesame oil and tamari and use it to coat the pumpkin, squash or sweet potato and pop this in a roasting dish and in the oven for around 30-40 minutes.
After around 10-15 minutes, add the mushrooms and tomatoes and give it a good jiggle to coat in the oil.
About 5 minutes before the end of cooking, throw in the beans, kale or cabbage and warm until wilted.
When everything is cooked, sprinkle on the sesame seeds and maybe another drizzle of sesame oil and/or tamari for extra flavour.

Recipe Notes

There’s nothing more I need to say about this dish other than “EASY”, ‘SPEEDY”, ‘TASTY”, “REAL”. Oh, and vegan!! It’s a great one to add to your mid-week, throw it all in collection. I hope you like it!