Sprout & Roast Pumpkin Salad

Sprout & Roast Pumpkin Salad
serves 2

I just adore sprouts in salads. But if you’re not a big fan, by all means substitute in cooked lentils or quinoa or canned beans instead.

1 tablespoon sherry vinegar
1 tablespoon soy sauce
200g (7oz) sprouts
large handful rocket (arugula) leaves
4-6 large pieces roast pumpkin, warm or cold

1. Combine vinegar, soy and 2 tablespoons extra virgin olive oil.

2. Toss in sprouts and leaves. Divide between 2 plates.

3. Arrange pumpkin over the top. Season.

Variations for Fun

no pumpkin – just serve the sprout salad without or replace pumpkin with a handful of roasted cashews or almonds.

different leaves – any salad leaves or parsley or mint can be used instead of the rocket (arugula).

soy free – skip the soy and season the dressing well with salt.

carnivore – lovely with some finely sliced prosciutto or cooked chicken.

warm salad – just warm the pumpkin in a little oil before serving.

spice – sprinkle over a little dried chilli or chilli oil.

no sprouts? – replace with a drained can of lentils or your favourite beans.

Problem Solving Guide

too bland? – add in a little more salt.

sprouts taste ‘dirty’ – commercial sprouts that aren’t super fresh can taste not so great. Try rinsing them well in cold water and spinning dry in a salad spinner before using.

too dry – drizzle with a little extra virgin olive oil or chilli oil.

storage suggestions

Will keep in the fridge for a few days but like most salads, best when fresh.

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