Boosting Pumpkin Salad

INGREDIENTS

• BOTANISTRY BOOSTING AMBERS, 2 teaspoons
• Pumpkin, 500g
• Half a cucumber, chopped
• Baby spinach leaves, 1 cup
• Spring onions or shallots, 4 tablespoons
• Pumpkin seeds, 3 tablespoons (or cashews or toasted pine nuts)
• Extra virgin olive oil, 2½ tablespoons
• Balsamic vinegar, 2 tablespoons
• Honey, 1 tablespoon
• Chilli flakes, ½ teaspoon (optional)
• Pepper & salt to taste

METHOD

1. Preheat the oven to 220°C / 430°F. Cut the pumpkin into cubes, toss in some olive oil, salt and pepper. Roast on a baking tray in the oven for around 30 minutes, turning the pumpkin so it is golden and tender, but not mushy.
2. To make the salad dressing, mix together the olive oil, balsamic vinegar, honey, BOOSTING AMBERS, chilli flakes, salt and pepper.
3. Once the pumpkin is at room temperature, assemble the salad by placing the spinach in a bowl. Then add the pumpkin, cucumber, spring onions and pumpkin seeds.
4. Drizzle the dressing over the salad and toss lightly before serving.

TIPS & TRICKS

• Crumble some feta or goats cheese or add grilled halloumi over the salad for a non-vegan option.
• A perfect healthy salad for barbecues. The pumpkin can be pre-roasted and lightly warmed on the day.

HEALTH BENEFITS

Pumpkins are rich in vitamins A and C as well as antioxidants that can help boost immune health and reduce inflammation. Pumpkin seeds possess anti-microbial, anti-fungal and anti-viral properties, which can support overall immunity. Taken daily, BOOSTING AMBERS immune support supplement helps the body’s natural immunity, metabolic activity and energy levels.