½ pumpkin, peeled and deseeded

2 tbsp olive oil

1 tsp dried thyme

1 tbsp garlic infused oil

150g/5½ oz baby leaf spinach

50g/1¾oz pumpkin seeds

salt and freshly ground black pepper

For the dressing

2 tbsp olive oil

1 tbsp sherry vinegar

½ tsp maple syrup

½ tsp wholegrain mustard

Serves - 2


Preheat the oven to 200C/180C Fan/Gas 6. Cut the pumpkin flesh into a fairly small dice and put into a roasting tin.

Toss with the oil, thyme and garlic infused oil, and season generously.

Roast for 30 minutes, or until the pumpkin has softened and is well browned around the edges.

Allow to cool slightly. Whisk together the dressing ingredients in large bowl.

Add the salad leaves to the dressing, season with salt and pepper, then toss lightly.

Arrange the leaves over a serving plate. Toss the pumpkin in the same bowl to pick up any residue from the dressing, then arrange over the leaves.

Sprinkle with the pumpkin seeds and serve.

Recipe adapted from: Good Food
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Roast pumpkin salad -- Low FODMAP Recipe and Gluten Free Recipe #lowfodmaprecipe #glutenfreerecipe #lowfodmap #glutenfree