Roast Pumpkin Salad

Again, from the Weight Watchers 123 collection and is 2 points per serve. This dish is very easy to prepare and looks "flash" when served.

Roast Pumpkin Salad:

Ingredients:

2 cups of Jap pumpkin, peeled and chopped into chunks
freshly ground black pepper
80g black olives, pitted
80g fetta cheese
3 Tbs fresh oregano leaves, chopped
2 cups baby rocket/roquette
1/4 cup balsamic vinegar
1 Tbsp olive oil

Method:

1. Preheat oven to 180*C. Coat a non-stock baking tray with cooking spray and arrange pumpkin in one layer on the tray; lightly coat with cooking spray and sprinkle with pepper. Cook for about 30 mins or until pumpkin is golden and tender. Allow to cool

2. Combine the olives, fetta, oregano and rocket/roquette on a serving plate. Add the cooked pumpkin. Toss gently.

3. Combine the balsamic vinegar and oil. Drizzle over the salad.

NOTE: For those less weight-conscious, you might also like to add your favourite nuts or seeds to this dish, or even some raisins, dried cranberries, or even some desicated coconut!

Serves: 4

Rating: 4

Nut Roast/Nut Loaf

Ok, so this recipe originally made me think...I thought, it was trying to imitate meat loaf a little too much...but it proved me wrong.

The texture is crisp and crunchy, and it's certainly filling. The nuts give great calcium, and there's plenty of protein in this dish. Give it a go!


Nut Roast:

Ingredients:

Loaf:

2 Tbsp olive oil
1 large onion, diced
2 cloves garlic, crushed
300g (10oz) field mushrooms, finely chopped
200g (6.5oz) raw cashews
200g (6.5oz) brazil nuts
1 cup (125g/14oz) grated Cheddar cheese
1/4 cup (25g/3/4oz) freshly grated parmesan cheese
1 egg, lightly beaten
2 Tbsp chopped fresh chives
1 cup (80g/2 & 3/4 oz) fresh wholemeal bread crumbs

Tomato Sauce:

30 ml olive oil
1 onion, finely chopped
1 clove garlic, crushed
400g can tomatoes, chopped
1Tbsp tomato paste
1 tsp caster sugar

Method:

1. Grease a 14x21cm (5.5x8.5in) loaf tin and line the base with baking paper. Heat the oil in frying pan and add the onion, garlic & mushrooms. Fry until soft & then allow to cool.

2. Process the nuts in a food processor until finely chopped, but do not over process. Preheat the oven to moderate 180*C (350*F)

3. Mix together the nuts, mushroom mixture, cheese, egg, chives & breadcrumbs. Press firmly into the load tin & bake for 45 mins or until firm. Leave in the tin for 5 mins, then turn out.

4. To make the sauce, heat the oil in a pan & add the onion & garlic. Fry for 5 mins, or until soft but not brown. Add the chopped tomatoes, tomato paste, sugar and 1/3 cup (80ml) water. Simmer for 3-5 mins, or until the sauce has slightly thickened. Season to taste with salt and pepper. Serve the tomato sauce with the sliced nut loaf.

Serves: 4

Rating: 4.5 stars!