Roasted Pumpkin & Feta Baharat Salad


1 lb pumpkin, peeled, cut into thick slices
RawSpiceBar's Cumin Coriander Baharat
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
4 cups spinach
2 cups grape tomatoes, cut lengthways
1 small red onion, finely sliced
    1. Preheat oven to 400F.
    2. In a large bowl, combine pumpkin, RawSpiceBar's Cumin Coriander Baharat and 3 teaspoons of olive oil. Season with salt and pepper to taste and toss to combine.
    3. Spread pumpkin and chickpeas in a single layer on an oven tray lined with baking paper. Bake for 15-20 minutes until crisp and cooke through. 
    4. Combine the remaining olive oil, red wine vinegar and season to taste.
    5. In a salad bowl, place the lettuce, tomatoes, onions. Add the dressing and toss gently to coat. Combine all ingredients, serve & enjoy

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