Chilli Pumpkin Salad Recipes

Steps:

• To make dressing bring chili jam, lime juice, soy, sugar and stock to boil.
• Set aside.
• Toss cubed pumpkin in oil and and roast till golden 200c about 45minutes.
• Mix all salad ingredients together add pumpkin and drizzle over dressing!
• Can add 1-2 tablespoons roasted peanuts, and fresh sliced chili.

Steps:

• Boil, bake or microwave the pumpkin until soft but not mushy.
• Peel the onion and slice into rings.
• When the pumpkin has cooled, peel it and cut it into bite size cubes.
• Fry the onion rings in about 1 tablespoon of olive oil until translucent.
• Drain beetroot.
• When the ingredients are cool, mix them all together with the sweet chili sauce, season to taste, refrigerate and serve.
• YUMMY!

Steps:

• Heat a large skillet over medium-high heat; cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red bell pepper and cook 5 minutes more.
• While the beef is cooking, combine the kidney beans, black beans, Great Northern beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Stir in the ground beef mixture.
• Cook on Low until the chili is hot, 1 to 2 hours.

Steps:

• Melt butter in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in chili powder and cumin; cook and stir until fragrant, about 2 minutes. Add sausage; cook, stirring to break up clumps, until juices run clear, 5 to 8 minutes.
• Stir kidney beans and mushrooms into the skillet. Cook until heated through, about 5 minutes. Mix in pumpkin until warm, about 2 minutes. Pour in milk. Simmer until flavors combine, about 10 minutes. Season with salt; scatter Cheddar cheese on top.

Steps:

• Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
• Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
• Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
• Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.
• Available at some supermarkets and at specialty foods stores.
• ** Sometimes labeled Pimentón Picante or Pimentó de La Vera Picante; available at specialty foods stores and from tienda.com.

Steps:

• In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.

Steps:

• To make dressing, combine all ingredients in a pan and bring to the boil. Set aside.
• Preheated oven to 200°C.
• Toss pumpkin lightly in 2 tablespoons of the vegetable oil, place in baking tray and baked in until golden brown, about 45 minutes.
• Heat remaining oil in wok and stir-fry prawns until just cooked, about 2-3 minutes.
• Drizzle half the dressing over the prawns and toss to coat.
• To assemble, combine pumpkin, baby spinach and onion in a bowl. Divide mixture between individual serving plates.
• Arrange prawns on top of salad and drizzle remaining dressing around the plates.