Recipe - Roasted Pumpkin And Peanut Salad

2 kg Pumpkin Butternut; Jap,
Queensland
; Blue etc.
20 Cloves garlic
1 Spanish onion; minced
1 small Red chillies; minced (1 to
2)
One half cup Fresh herbs of your choice
eg.; parsley, dill,
; coriander, chives or a
mixture
2 cup Roasted peanuts
6 tablespoon Olive oil
2 tablespoon Balsamic vinegar
Salt and freshly ground
pepper to taste

Peel and cut the pumpkin into large chunks. Toss with 2 tablespoons olive
oil and place in a large baking dish with the garlic cloves. Season to
taste with salt and pepper to taste and bake at 220c. for about 1 hour or
until the pumpkin is tender and golden around the edges. Remove from the
oven and keep warm.

Mix the Spanish onion and minced chilli with the fresh herbs and combine
with the pumpkin.

Whisk the remaining 4 tablespoons olive oil with the Balsamic vinegar and
toss with the pumpkin mixture. Add the peanuts, toss once more and serve.

I like to garnish with some reserved peanuts and whole coriander leaves.

Converted by MC_Buster.

Per serving: 871 Calories (kcal); 81g Total Fat; (81% calories from fat);
6g Protein; 36g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 16 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.