Moroccan Spiced Pumpkin Salad Recipe
Recipe By Australia’s Best Recipes
In an attempt to try out some more vegetarian-friendly dishes, i decided to whip up this amazing salad for dinner.
4.3
28 Rating -
Rate
Vegdiet
1hr 20minstotal
1hr 20minsCook
1hr 20m.total
1hr 20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Moroccan Spiced Pumpkin Salad Recipe
- 175 gram Kent pumpkin cut into cubes
- 1/2 Garlic clove crushed
- 1/2 tablespoon Olive oil
- 1 Slices rye bread roughly torn
- 1 cup Rocket leaves
- 1/2 bunch Asparagus
- 1/2 can Canned chickpeas drained
- 0.13 cup Mixed nuts
- 1/4 teaspoon Ground cinnamon
- 1/2 Garlic clove crushed
- 1/4 teaspoon Ground ginger
- 1/4 teaspoon Ground turmeric
- 1/4 teaspoon Dried chillies *to taste
- 1/2 pinch Salt and pepper
- 1 teaspoon Olive oil
- 1/4 cup Natural greek yoghurt
- 1/2 Lemon juice small
- 1/4 teaspoon Honey
- 0.13 teaspoon Ginger finely grated fresh
Nutrition
value
value
189
calories per serving
12 g Fat5 g Protein17 g Carbs8 g FiberOther
Current Totals
- Fat12g
- Protein5g
- Carbs17g
- Fiber8g
MacroNutrients
- Carbs17g
- Protein5g
- Fiber8g
Fats
- Fat12g
Vitamins & Minerals
- Calcium103mg
- Iron5mg
- Vitamin A314mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9114mcg
- Vitamin B120mcg
- Vitamin C37mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium45mg
- Manganese< 1mg
- Phosphorus123mg
- Selenium4mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Australia’s Best Recipes