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Ingredients:

  • 1/2 Japenese pumpkin cut into 2cm-thick wedges
  • 100ml extra virgin olive oil
  • 3 teaspoon Roogenic Cinnamon Myrtle
  • 3 teaspoon Roogenic Salt Bush
  • 150g cups mixed salad leaf
  • 1/2 cup (75g) macadamia nuts, roughly chopped, toasted
  • 1/4 cup dried cranberries.
  • 2 tsp salt
  • 2 tsp pepper
  • Olive oil and lemon juice for dressing (optional)

 Method: 

  1. Preheat the oven to 200°C and line 2 baking trays with foil.
  2. Arrange the pumpkin in a single layer on the baking trays. Drizzle with 4 tablespoons oil, scatter over with Roogenic Cinnamon Myrtle, Roogenic Salt Bush and season with salt and pepper. Bake for 20-25 minutes until tender and lightly golden. Set aside to cool.
  3. To serve, place your pumpkin on top of your salad leaves and sprinkle with macadamias and cranberries.

Optional Dressing:  Squeeze over lemon juice, drizzle with olive oil and season to taste.

 

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