Pumpkin Cup Salad

A record breaking 0 extra Carbon dioxide emissions and a creative dish brought Jem Mantiri’s to the top at the latest Mystery Box challenge!

Ingredients

Learn more about ingredients & techniques with our EFL cooking guide

View Guides
  • 1

    small to medium pumpkin

  • 1

    small courgette

  • 3

    small carrots (yellow, orange, and purple each)

  • 100

    g

    cherry tomatoes

  • 100

    g

    rucola

  • Pumpkin Spice Mix

  • 1

    tbsp

    coriander

  • 1

    tbsp

    cumin

  • 1

    tbsp

    paprika

  • 1

    tbsp

    cayenne pepper

  • 1

    tbsp

    black pepper

  • 0.5

    tbsp

    ginger

  • 0.5

    tbsp

    cinnamon

  • salt for seasoning

Recipe

  1. Cut the top of the pumpkin and scoop out the seeds. But don’t throw the seeds away! You can roast them to get some crunchy pumpkin seeds and also do #zerowastecooking 😊
  2. Rub the inside of the pumpkin with the cinnamon, nutmeg, and ginger powder (pumpkin spice mix). Afterwards, spread the pumpkin seeds in the same baking tray. 
  3. Roast the pumpkin in the oven for 45 minutes at 210C, with the pumpkin ‘lid’ on the side. 
  4. Meanwhile, cut the carrots, courgette and tomatoes into cubes. Then finely chop the rucola.
  5. Mix the spice mix together and toast it for 1-2 minutes. Then add the carrots and stir fry for 5 minutes. Add in the courgette and stir fry for another 2 minutes. Be careful not to overcook the courgette because otherwise they will turn mushy.
  6. Once the stir fry is done, turn the heat off then add in the rucola and the fresh tomatoes.
  7.  Fill up the pumpkin with the stir-fried vegetable, sprinkling the roasted pumpkin seeds on top and enjoy!

Recipe provided by Jem Mantiri

If you have any questions about this recipe or need some help, we welcome you to send us a message on our instagram @erasmusfoodlab