Salad Stuffed Whole Roasted Pumpkin


A delicious salad that can be eaten warm or cold.  Nutrient dense, high in antioxidants and low in carbohydrates.  Serve with lean protein for a complete balanced meal which will keep you feeling full for longer, balance blood sugar levels and maintain a healthy weight.


1 whole Japanese Pumpkin - slice off the top

Drizzle inside with olive oil and add a few cloves of whole peeled garlic

Roast uncovered in the oven at 180 degrees for around 1 hour or until soft


1 bag of organic baby spinach

1/2 fresh beetroot - grated

Handful of olives - halved

1/4 cup semi dried tomatos 

1/4 cup dry roasted almonds - roughly chopped 

Add feta cheese 


1 whole fresh pomegranate - cut in half and squeeze the juice into a bowl and scrape out any remaining seeds

1 whole fresh lime - juiced 

2 tablespoons olive oil 

Mix together with a fork and drizzle over salad

When the pumpkin is completely cooked - stuff with the salad

To serve simply scoop out the pumpkin and the salad