Ingredients

The following ingredients have 1 Servings
  • 80 gram pumpkin, chopped coarsely
  • olive-oil cooking spray
  • 1 egg (59g)
  • 30 gram mesclun
  • 1/4 small red onion (25g), sliced thinly
  • 1 baby beetroot (beet) (25g), peeled, sliced thinly
  • 1 tablespoon lemon juice
  • 50 gram hot smoked salmon, flaked
  • 2 teaspoon pepitas

Instruction

  • Preheat oven to 220°C.
  • Place pumpkin on a baking-paper-lined tray; spray pumpkin with oil. Bake for 25 minutes or until golden and tender. Cool slightly.
  • Meanwhile, place egg in a small saucepan of cold water; bring to the boil, boil for 2 minutes. Remove egg from the water with a slotted spoon; when cool enough to handle, shell egg. Cut egg in half.
  • Combine mesclun, onion, beetroot and juice in a small bowl. Serve salad topped with pumpkin, salmon and egg; sprinkle with pepitas, season to taste.