Aussie Summer Recipes: Festive Salad & Pumpkin Dip (original recipe)

By Maz Valcorza
Dec 20, 2017

Festive Salad With Roast Pumpkin Cheeze

Summer recipes down under is all about bright colours, balmy evenings and fresh produce. Pumpkins are versatile and make a great addition to the festive table. This Roast Pumpkin Cheeze is a perfect accompaniment to you salads and sides while the festive salad adds some freshness to any feast. In these recipes, we use both hemp oil and hemp seeds. A little goes a long way. Simply stir some in or sprinkle some on top and you have yourself two supercharged festive summer meals.

Servings: 4 Prep Time: 20 minutes Cook time: 70 Minutes


Roast Pumpkin Cheeze:

150 g pumpkin diced
200 g cashews soaked and drained
2 tbsp apple cider vinegar
20 g nutritional yeast
2 tbsp hemp oil
1 tsp mustard
salt & pepper to taste

Festive Salad:

1⁄2 Kent pumpkin seeded
1 tbsp coconut oil
2 cucumbers
12 cherry tomatoes cut in half
4 cups organic baby salad leaves
1 pomegranate seeded
2 tbsp picked curly parsley
2 tbsp hemp seeds


4 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
2 tbsp hemp oil
1 tsp salt
1⁄2 tsp cumin
1⁄4 tsp cinnamon


1. Preheat the oven at 200 degrees Celsius and roast the diced pumpkin for 20 minutes until caramelized. Leave the oven on.

2. Blend all ingredients for the cheeze dip in a high-speed blender until smooth. Refrigerate while you prep the other items.

3. Lay the half pumpkin flat, skin side down in a small saucepan and fill up the water so that it’s just below the top of the pumpkin. Boil for 20 minutes with the lid on until tender.

4. Remove from the saucepan and drain any excess liquid. Score flesh with a knife and place onto a roasting pan skin side down.

5. Turn up the oven to 230 degrees Celsius. Rub coconut oil onto the pumpkin flesh and roast for 30 minutes until golden.

6. Meanwhile, prepare the salad dressing. Place all dressing ingredients into a small glass jar and shake well to combine.

7. Peel the cucumber and then use the peeler to peel it into ribbons ribbons. Leave the core and use it for your smoothies later.

8. Toss all salad components into a large salad bowl and toss gently. Refrigerate while you wait for the pumpkin to roast.

9. Once the pumpkin is done, leave it to cool so that it’s not too hot to touch. Serve alongside the salad and scoop the roasted pumpkin cheeze dip into the well where the pumpkins seeds once were. Enjoy!


Guest Blog written by Maz Valcorza - Author of Uncooked & The Naked Vegan, Maz has been working with healthy vegan and allergy friendly foods for the last 6 years. Maz is also an Everyday Vegan on where her role is to create and run online courses teaching viewers how to make healthy and delicious vegan food. She loves food and lives for sharing how easy and awesome it is to connect with ourselves, each other and our planet through nourishing our bodies and souls..... follow Maz on instagram.

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