Salad Pumpkin

Hey all.

So when we're doing a gut cleanse or just trying to clean up our diet overall, salads tend to be a big go-to.

I usually have a salad as one of my meals every day, so we can sometimes think - ugh- that salads are boring - which can be the case.

So it's good to know how to add a little ‘pizzazz’ to your salad.

One simple little tip is to add some roast pumpkin.

Roast pumpkin - or you can use roasted sweet potato or even beetroot - any sort of root vegetables are good.

You just cut them up into small cubes, put them onto a baking tray (with baking paper underneath) & drizzle them with some olive oil, rosemary and salt - don’t use too much olive oil because they can get a little bit soggy, & it's nice to have them a little bit crispy & crunchy.

Then put them in an oven at 160C for 30 - 60 minutes and then when they come out just let them cool & then just pop them into a container or a glass jar and they'll last in the fridge for around 5 days - but you’ll probably use them all before then.

They're really nice warm as well. So you can reheat them if you want to, to put them into salads.

It's a lovely way to add a little bit of colour & extra flavour.

Enjoy! Thank you.