If you love Autumn and the change of seasons, we hope you’ll love this seasonal pumpkin salad, which is a healthy low FODMAP option for those with a busy schedule. With September bringing more structure and routine, rest assured this recipe comes together quickly and can be boxed up and enjoyed on the go or at your desk, helping you to stay on track!
Tip: Recipe easily scales to 4 servings – Chop 400g of pumpkin into small bitesize cubes, toss in olive oil, salt and pepper. Roast in oven for approx 20-30 min at 400F / 200C. Adjust quantities of remaining 4 ingredients and plate up!
FoDMAP Content
Inulin
Lactose
Sorbitol
Fructose
FOS
GOS
Mannitol
Method
1
Place pumpkin slices in a large bowl with the olive oil, salt and pepper. Toss to coat.
2
Heat a griddle/grill pan over a medium-high heat for 5 minutes.
3
While the griddle heats, in a separate pan, dry roast the pine nuts for 2-3 minutes over a high heat. This will elevate their flavour.
4
Once the griddle pan is hot, add the pumpkin slices and cook for 7-8 minutes per side, or until browned and tender.
5
Assemble your lunch bowl: Add the spinach leaves, then a drizzle of olive oil, place pumpkin pieces on top, followed by the pine nuts and cheese. Season and enjoy!
