Keto Pumpkin Salad with Tamarind Vinaigrette and Feta Cheese

#pumpkinsalad #lowcarbsalad #tamarindvinaigrette

I decided to experiment with pumpkin. I had it once in a salad at Suppengrün and fell in love. I had no idea on how to handle it, so I steered clear of it. Until Fatima’s invitation. And YOLO. Also, I am currently obsessed with tamarind (imli), and decided to add that to the mix as well. So here you go, a recipe I created (the whaaatttt), for your culinary pleasure.

Ingredients:
600g Pumpkin
25ml Olive Oil
1/2tsp Thyme (dried)
1/2tsp Salt
1/2tsp Dill (dried)
1/2tsp Cayenne
3tbsp Tamarind (pulp)
1/2tsp Black Pepper
1/2 Lemon (juice)
1tsp Garlic Powder
10g Pine Nuts (roasted)
10g Sunflower Seeds (roasted)
40g Feta Cheese
100g Lettuce
Pomegranate for garnishing

Method:
ROASTED PUMPKIN (serves 5)
Preheat oven at 190°C.
Slice, peel and cut pumpkin into 1-inch cubes.
Add 10ml olive oil, thyma, salt, dill and cayenne pumpkin and mix well.
Transfer them to a baking dish, and make sure they are all even.
Pop the tray in the oven. And let them roast for 35-40 minutes and flip them half way through.
Once done, let them cool down before adding to the salad.

TAMARIND VINAIGRETTE (serves 2)
In a bowl, add 15ml olive oil, lemon juice, tamarind pulp, black pepper and garlic.
Whisk it thoroughly with a fork until combined.

DISH OUT (per serving)
Add 2tbsp of vinaigrette to salad and mix.
Plate up the salad, and top it up with roasted nuts, crumbled feta cheese, pomegranate, roasted pumpkin and some more vinaigrette.

I loved the tamarind vinaigrette. I think it would go so well with a whole bunch of other salads as well. Worth bottling up and storing in the refrigerator, so it’s ready to use.

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