Recipe from Summer 2012/13 issue of True Natural Health


Serves 6 – as a side                                                                                

700g peeled and seeded pumpkin
Cracked black pepper to taste
100g baby English spinach leaves
75g pistachio kernels
1 avocado, cut into wedges
1 small Spanish red onion, thinly sliced
¼ cup basil leaves
2 tablespoons red wine vinegar, to serve


Preheat oven to 200ºC. Slice the pumpkin into thin wedges and place
on a baking tray lined with non-stick baking paper. Spray with oil spray
and sprinkle with pepper. Cook for 20–25 minutes or until tender and
golden. Remove from the oven and set aside to cool slightly.
Arrange the pumpkin on a serving plate with baby spinach, pistachio,
avocado, Spanish onion and basil. Drizzle with red wine vinegar and