Recipes - Cooking

HomeAll recipesCooking •Mixed Salad - Orgran

Mixed Salad - Orgran


  • Prep Time: 40m
  • Serves: 6

SHARE THIS RECIPE

Ingredients

Salad Ingredients:

  • 1 kilogram pumpkin
  • 3 tablespoons pumpkin seed oil (or olive oil)
  • 2 cups rocket leaves
  • 2 cups baby spinach leaves
  • 2 cups summer lettuce leaves
  • 1/2 cup chopped shallots
  • 1/2 cup fine beetroot strips
  • 1 zucchini, cut into small dice
  • 1 stick celery, cut into small pieces
  • 1 cup fine carrot strips
  • 1 red capsicum

Topping Ingredients:

  • 1/2 cup ORGRAN Corn Crispi™ Breadcrumbs
  • 3 tablespoons pumpkin seed oil (or olive oil), extra

Method

Salad Method:

  • 1. Preheat oven 170°C (350°F).
  • 2. Prepare a large flat baking tray by spraying with cooking spray.
  • 3. Peel and cut pumpkin into small pieces. Spread over prepared oven tray. Pour 3 tablespoons oil over pumpkin. Place into a moderately-hot oven and bake until pumpkin is golden brown and cooked.
  • 4. Place rocket, spinach and lettuce leaves into a salad bowl.
  • 5. Add shallots, beetroot, zucchini, celery and carrot to salad bowl.
  • 6. Cut capsicum into small pieces and remove seeds. Add to salad bowl.
  • 7. Lightly toss salad.
  • 8. Sprinkle with topping.

Corn Crispi™ Crunch Topping Method:

  • 1. Pour extra oil into a small frying pan. Warm over a gentle heat.
  • 2. Add crumbs. Increase heat.
  • 3. Cook until crumbs are golden brown. Stir to prevent crumbs burning.
  • 4. Sprinkle crumbs over salad in bowl.