Receta d ensalada de fruta en ingles?

INGREDIENTS

1kg Kent pumpkin, seeded, cut into 2cm - thick wedges

1 / 4 cup (35g) pistachios

1 / 2 red onion, thinly sliced into rings

1 / 4 cup (35g) dried cranberries

1 lemon, juiced

200g plain yoghurt

2 tablespoons tahini

1 cup flat - leaf parsley leaves

2 tablespoons lemon juice, extra

Select all ingredients

ADD TO SHOPPING LIST PRINT RECIPE

METHOD

Step 1

Preheat oven to 190C.

Line a large baking tray with baking paper.

Place the pumpkin on the tray.

Spray with olive oil spray.

Step 2

Roast, turning once, for 40 mins or until light golden and tender.

Set aside to cool.

Step 3

Meanwhile, arrange pistachios in a single layer on a baking tray.

Roast for 3 mins or until lightly toasted.

Set aside to cool.

Coarsely chop.

Step 4

Combine the onion, cranberries and lemon juice in a bowl.

Set aside, stirring occasionally, for 15 mins or until onion and cranberries soften.

Drain well.

Step 5

Place yoghurt, tahini, parsley and extra lemon juice in a food processor and process until the parsley is finely chopped and the mixture is well combined.

Season.

Step 6

Arrange the pumpkin on a large serving platter.

Sprinkle with the cranberry mixture.

Spoon over the yoghurt dressing and sprinkle with the pistachio.