Keto, Vegan, Vegetable Stock Recipes

Roast Pumpkin Salad

styled and photographed by foraged photography. for urban forage

Ingredients

  • ½ large butternut pumpkin, peeled, deseeded and sliced into 1cm slices 
  • Drizzle of Vegetable oil 
  • Couple handfuls of rocket leaves 
  • 200g Marinated goats feta (use vegan feta for a vegan option) 
  • Pickled Red Onion (see below) 
  • 2 tbsp currants 
  • 2 tbsp toasted pepitas  
  • Honey mustard dressing (see below) 

Honey Mustard Dressing

  • 1 small clove garlic, crushed
  • 1 tbsp Dijon mustard
  • 1 tbsp honey (or maple syrup to make it vegan)
  • Juice of ½ a lemon (4 Tbspn approx.)
  • ½ tsp Urban Forager Vegetable Stock Concentrate
  • ½ tsp black pepper (or to taste)
  • 4 tbsp olive oil
  1. Mix all ingredients except oil together until smooth
  2. Slowly add oil, mixing as you go to keep it emulsified.

Pickled Red Onion 

  • 1 red onion, very finely sliced 
  • juice of 1 lime or ½ a lemon 
  1. Combine and leave to pickle for a day – I like to store it in a jar so it can keep in the fridge
  2. Shake a few times through the day to distribute the liquid

Instructions

  1. preheat oven to 180 degrees 
  2. keeping pumpkin slices together, place carefully in a baking dish then carefully push over so the slices are lying down a little 
  3. drizzle with oil 
  4. cook for 30-40 minutes or until roasted and golden 
  5. remove and allow to cool a little 
  6. scatter rocket on a serving platter 
  7. pick up the pumpkin, keeping the slices together and place on top of the rocket 
  8. scatter with pickled red onion, feta, currants and pepitas 
  9. drizzle with dressing and serve immediately  

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