Griddled Gourd Salad

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Griddled Gourd Salad
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
296
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie296 kcal(14 %)
Protein2.46 g(3 %)
Fat30.69 g(26 %)
Carbohydrates5.63 g(4 %)
Sugar added1.05 g(4 %)
Roughage0.9 g(3 %)
Vitamin A487.58 mg(60,948 %)
Vitamin D0.05 μg(0 %)
Vitamin E0.33 mg(3 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.14 mg(13 %)
Niacin0.77 mg(6 %)
Vitamin B₆0.07 mg(5 %)
Folate8.64 μg(3 %)
Pantothenic acid0.21 mg(4 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C11.61 mg(12 %)
Potassium110.86 mg(3 %)
Calcium91.35 mg(9 %)
Magnesium6.34 mg(2 %)
Iron2.03 mg(14 %)
Zinc0.46 mg(6 %)
Saturated fatty acids5.6 g
Cholesterol11.13 mg
Author of this recipe:
How healthy are the main ingredients?
olive oilPumpkintomatoFeta cheesesalt

Ingredients

for
4
For the salad
¼ cup
1
small Pumpkin (peeled and de-seeded)
3 cups
mixed Lettuce leaves (rocket, lamb's lettuce, oak leaf etc.)
cherry tomatoes
black Olives
0.333 cup
Feta cheese (cubed)
For the dressing
¼ cup
extra-virgin olive oil
1 tablespoon
1 pinch

Preparation steps

1.
Pre-heat the oven to 150°C | 300F | gas 2.
2.
Cut the pumpkin into 2 cm thick slices. Use a 8-10cm straight-sided cutter to stamp out discs of even pumpkin; you should prepare 8 of these.
3.
Brush both sides with olive oil and season well. Heat a griddle pan over a moderate heat until hot.
4.
Griddle the pumpkin slices in batches for 4-5 minutes, turning halfway through cooking until they are lightly coloured on both sides and starting to soften.
5.
Keep the cooked pumpkin warm in the oven as you finish cooking the remaining slices.
6.
Once all the pumpkin discs are cooked and in the oven, prepare the dressing; whisk together all the ingredients for it in a small mixing bowl until combined.
7.
Arrange some of the mixed salad on serving plates. Sit a disc of pumpkin on top then arrange more salad on top, then place a second pumpkin disc on top.
8.
Garnish the plates creatively with the cress, cherry tomatoes, feta and black olives. Drizzle some of the dressing over and around the food before serving.