So excited that my Live cookshops are back, last two Saturday’s I was travelling but now that I’m back, I’m experimenting in the kitchen again. Next Saturday, I have this kickass cookshop lined up, you can see the menu here:
To register, click here.
For people who are out of Bombay and can’t make it to my workshops, I have started doing these live cookshops on my Facebook page. Today was about this perfect Rainy day salad which is delicious, super healthy and has so much warmth in it.
You can of course, check the video on Facebook (there was a technical glitch and hence the video is in two parts) Recipe is mentioned below:
Roasted Pumpkin and Kale Salad with Cinnamon dressing
¼ kilo Pumpkin, peeled, diced
1 pack kale leaves
Half a red bell pepper, finely chopped
Half a yellow bell pepper, finely chopped
Half an onion, sliced
Toasted Lotus seeds (Makhana) (I have flavored mine with salt & pepper)
Handful of purple cabbage
Salt & Pepper
1 tbsp honey
1 tbsp olive oil
1 tsp cinnamon powder
Salt & Pepper
Juice of a lemon
You need to:
Preheat the oven at 180 C. Lay out the pumpkin slices on roasting tray. Drizzle little oil, salt, brown sugar (optional) and cinnamon powder. Toss and spread it out in a single layer. Roast for about 30-35 minutes until it has cooked through and has gotten little caramelized.
Drizzle some olive oil over kale leaves, sprinkle little salt and squeeze half a lemon and massage the kale leaves for a minute. Set aside for 5 min and the discard any water that it has released by squeezing it out.
Make the dressing by whisking everything together in a jar – Honey, olive oil, cinnamon, Salt-pepper and lemon juice.
To assemble, take out the kale leaves, assorted greens in a mixing bowl. Add peppers, purple cabbage, half of the toasted makhanas and roasted pumpkin. Drizzle the dressing over and toss it well. Top it some more toasted makhana before serving.