Moroccan Salad with Honey Cumin Dressing
500g pumpkin, diced into 2cm cubes
2 Tbsp olive oil
2 Tbsp Gregg’s Moroccan Seasoning
1 bunch spring onions, finely sliced
mesclun salad leaves
1/2 cup olive oil
1/4 cup white wine vinegar
1 Tbsp Mossop’s Field & Tawari liquid honey
1 tsp Gregg’s Cumin Seeds
- Preheat the oven to 200°C.
- Toss the pumpkin pieces in olive oil and Gregg’s Moroccan Seasoning. Place in a roasting pan and bake for 20 minutes or until the pumpkin is cooked and golden. Cool.
- To make the dressing; place the dressing ingredients in a bowl and whisk until combined.
- To serve, toss the mesclun, spring onions and pumpkin in a bowl. Pour the dressing over salad just before serving.
Original recipe from Greggs