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Roast Pumpkin & Eggplant Salad

When we think about Halloween food it’s often all about the sweets and treats. When it all gets a bit too much, how about balancing out with a hearty pumpkin salad?

Pumpkin Salad with Aubergine Recipe

175g pumpkin
1 small aubergine
1 chopped red onion
1 chopped red pepper
Baby leaf spinach
Pumpkin seeds
Honey
Balsamic vinegar

Method
Chop your pumpkin, aubergine, red onion and red pepper and put them onto a baking tray.
Season and drizzle the ingredients with olive oil and put them into the hot Uuni.
Cook for approx 3 minutes, until the ingredients are golden brown.
Remove from the heat and drizzle with a couple of teaspoons of honey, followed by a splash of balsamic vinegar.
Serve on top of a bed of baby leaf spinach and sprinkle with pumpkin seeds. Or alternatively put the ingredients into tortilla wraps or pittas for the ultimate sandwich.

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The post Pumpkin Salad with Aubergine [Roasted] appeared first on the Ooni Blog.

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