Bought a packet of pumpkin cubes, a bottle of pitted sliced black olives, and baby spinach on sale. I forgot to get dried pasta. Had to changed the menu to salad only. My father friend gave him some home grown green/yellowy tomatoes. My father gave me 3.

Google: “Pumpkins are a warm-weather crop that is usually planted by early July in the Northern Hemisphere. Pumpkins require that soil temperatures 8 centimetres (3 in) deep are at least 15.5 °C (60 °F) and that the soil holds water well. Pumpkin has a range of fantastic benefits, including being one of the best-known sources of beta carotene. Beta carotene is a powerful antioxidant that gives orange vegetables and fruits their vibrant color. The body converts any ingested beta carotene into vitamin A. Consuming foods with high volumes of beta carotene may have the following benefits Trusted Source: decreasing the risk of age-related macular degeneration, reducing the risk of developing certain types of cancer, and offering protection against asthma and heart disease.”

“Spinach is rich in several minerals your body needs, including potassium. Eating foods that are high in potassium can help lower your blood pressure. Spinach is an excellent source of lutein, an antioxidant known to protect against age-related eye diseases such as macular degeneration and cataracts. Studies have found that people who take lutein supplements are at a lower risk for macular degeneration, which is the leading cause of vision impairment and blindness. Lutein has also been shown to help preserve thinking abilities. Studies of older adults have shown that those with higher lutein levels had better verbal fluency, memory, reasoning ability, and processing speed than those with low amounts of the nutrient.”

“Pitted black olives are olives that have had their pits removed. They are a popular ingredient in many dishes, including salads, pizzas, and tapenade. Have a mild, nutty flavour, have a plump, meaty texture, and are ready to eat, snack, or use in recipes: Top pizza, Stir into pasta, Garnish martinis, Make tapenade, Use in salads, Use on a charcuterie board.”

My dinner is a simple, flavourful, healthy, colourful, and delicious. Let’s roast the pumpkins!!!

Ingredients

500 g pumpkin cubes (bought ready cubes)
2 homegrown green/yellow tomatoes, cut into wedges
1 small pack baby spinach, 250 g
2 Tbs pitted sliced black olives
2 Tbs olive oil
1 Tbs garlic powder
1 Tsp Italian Seasoning
1/8 Tsp sumac powder (OPT)
1/4 Tsp cinnamon powder
1/4 Tsp nutmeg powder
salt
black pepper
cayenne powder (OPT)

Method

Preheat oven 200 degrees C. Rinse the cubes pumpkin and drain dry on paper towel. You don’t have to rinse. I rinsed it for hygiene purpose. I don’t know who cut the pumpkin into cubes as I bought them ready in cubes.

Place them in a wide spreadable deep baking dish, add garlic powder, Italian Seasoning, sumac powder (if using), cinnamon powder, cayenne powder (if using), nutmeg powder, salt, black pepper and olive oil. Then rub on all sides of cubes pumpkin. 

Spread out on dish. Roast for 20 minutes; depending on thickness of pumpkin slices (check at 15 minutes). Use a food clipper and turn pumpkin cubes, then roast a further 7 to 10 minutes until nicely coloured but holding it’s shape, rather than being a mushy mess.

Meantime, wash and dry baby spinach. Then scatter spinach, green yellow tomato wedges and black olives on the dish where the roasted pumpkin will be served. Once done roasted pumpkin cubes. Scatter them or lightly mixing them into the spinach and black olives. Enjoy the warm roasted pumpkin and spinach salad!!!

https://helenscchin.com/2015/02/25/roasted-pumpkin-green-tomato-salad/

#helenscchinrecipes
#saladlovers
#bakingfoodideasroastingfoodideas
#cookingforthefun
#foodiesplus