Lukewarm pumpkin salad with fennel — Meal
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Macros (per serving)

Fat

70%

(33 g)

Protein

4%

(5 g)

Carbs

26%

(29 g)

23 g Net,

6 g Fiber

432 Calories (per serving)

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Oven dish

Vegetable Dishes

Lukewarm pumpkin salad with fennel

Ingredients

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Pumpkin

500 g

Fennel bulb

1 piece

Olive oil (extra vierge)

3 Tbsp

Cumin Ground (grinded)

12 tsp

Fennel seed

12 tsp

Black pepper

to taste

Salt

to taste

Lemon

1 piece

For the dressing:

Coconut yogurt

150 g

Lemon juice

1 Tbsp

Fresh dill

1 Tbsp

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

40 min

1

Preheat the oven to 390°F.

2

Cut the pumpkin into pieces, the fennel into thin slices and the lemon into slices.

3

Spread the pumpkin and fennel on a baking dish and sprinkle with the olive oil.

4

Sprinkle with cumin seeds, fennel seeds and pepper and salt.

5

Place the lemon wedges between the vegetables.

6

Roast the vegetables in 35-40 minutes.

7

Make the dressing by stirring dill and lemon juice through the coconut yogurt. Serve the vegetables with the dressing.

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Details

Allergens

Fruit, Citrus

Diet

Paleo, Vegetarian, Sirtfood

Course

Dinner, Side dish

Cooking equipment

Oven, Oven dish

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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