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 |
Dressing:
| 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 caramelised. 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 to 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. 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!
Address : 53 Riversdale Rd, Newtown VIC 3220
Phone : +61 2 6687 1260 - Fax : +61 2 4210 8828 - Email : info@hempfoods.com.au
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