All recipes written by Gordon Ramsay
In a bowl, mix the pumpkin pulp with oil, cinnamon, salt and pepper. Place the pumpkin in a baking pan and bake it at 190 ° C for about 20 minutes. Then let it cool.
Cut the feta into cubes, chopped the hazelnuts. Then wash and dry the spinach and place it in a large bowl.
Add the pumpkin cubes, the hazelnuts, the feta and the cranberrys into the bowl. Then season with salt and oil and mix.
TAGS: Pumpkin Salad Recipe | How to prepare pumpkin salad | Pumpkin salad recipe
For the recipe of legumes salad sprouted with fennel and chestnut cream, cut the fennel into small pieces and the shallots into slices. Sauté the shallot in a pan with a tablespoon of butter, add the fennel and toast for 18-20 minutes. Salt and switch off. Blend everything in the food processor, with a ladle of broth. Do not use the immersion mixer because it is not powerful enough.
For the salad: Peel the carrots and cut them into cubes; sauté in a pan with a little oil and a few thyme leaves for 8-10 minutes. Cut the Belgian salad into strips. Cook the chestnuts in the milk with a sprig of rosemary for 5 minutes, to soften and flavor them. Drain. Mix the sprouted legumes with the carrots and the Belgian salad and season with a little oil, salt, thyme leaves and oregano. Serve the salad over the fennel cream and complete with chestnuts.
This traditional Italian salad – notice how the green, white and red colours of this salad are, patriotically, the same as the colours of the Italian national flag – is so simple to put together. But it looks fab and tastes even better, with the sensational flavours of the Mediterranean. Just the thing to enjoy with a pal on a hot summer’s day…
If you put a finger over the top of the bottles of balsamic vinegar and olive oil you can “dot the plate” to give it that professional look!
By Lucy Knox
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Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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