Spicy Millet Pumpkin Salad Recipes

ROAST PUMPKIN, SPINACH AND FETA SALAD

Steps:

• Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).
• Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
• Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad.
• Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it's ready.
• Place Spinach in a bowl. Drizzle with a bit of dressing then toss.
• Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy).
• Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn't stay on baby spinach well, so worth drizzling at end). Serve!

SALAD WITH RADISHES AND SPICY PUMPKIN SEEDS

Steps:

• In a large bowl, whisk together orange juice, vinegar, mustard, and oil until combined and thickened; season with salt and pepper.
• Add lettuce and radishes to bowl; toss gently to coat with dressing. Divide salad among four plates; sprinkle with pumpkin seeds.

SPICY MILLET PUMPKIN SALAD

Steps:

• In a small saucepan combine millet and broth. Heat to a boiling and simmer for 5 minutes. Let soak for 10 more minutes until all the broth has been absorbed.
• Then heat oil in a large frying pan. Add garlic and squash/pumpkin. Sautee for 3 minutes. Then add scallions and bell pepper. Season with thyme. Sautee for another 3 minutes.
• Add the 4 tbs water and raisins along with the salt and pepper. Season with harissa paste. Allow to cook for another 8 minutes or until squash is tender, but still crunchy.
• Stir millet into veggie mixture and also add in feta cheese and parsley. If you like stir in the lemon juice.
• Serve immediately or let cool and enjoy then.

PUMPKIN SEED SPINACH SALAD

Steps:

• In a large skillet, toast seeds over medium heat for 2 minutes, stirring often. Add sugar and seasonings. Continue to cook and stir until sugar melts, about 4 minutes. Spread mixture on waxed paper to cool., In a small bowl, whisk dressing ingredients until smooth. In a large salad bowl, combine the spinach, cranberries, cheese and pumpkin seeds. Serve with dressing.

CHILLI PUMPKIN SALAD

Steps:

• Boil, bake or microwave the pumpkin until soft but not mushy.
• Peel the onion and slice into rings.
• When the pumpkin has cooled, peel it and cut it into bite size cubes.
• Fry the onion rings in about 1 tablespoon of olive oil until translucent.
• Drain beetroot.
• When the ingredients are cool, mix them all together with the sweet chili sauce, season to taste, refrigerate and serve.
• YUMMY!