I love colourful salads for both their visual appeal and the knowledge that eating from each colour of the rainbow ensures that we are eating all the phytonutrients that we require.
Watercress has been shown to contain a compound called phenylethyl isothiocyanate which has been shown to switch off a cell signaling pathway, which prevents blood supply development.
Pumpkin is full of betacarotene, which converts into Vitamin A in our bodies. Vitamin A is a powerful antioxidant which wards of free radicals which damage DNA, thereby preventing cancer.
Arame is high in iodine and minerals and important antioxidants (non flavanoind or non-carotenoid), which are not found in other vegetables and these also prevent free radical damage.
Ingredients (Serves two)
For the salad
300g Butternut squash or pumpkin, peeled and sliced into 1cm thick slices
100g Watercress, washed
15g Clearspring arame, soaked in water for 15 min
25g Pumpkin seeds– I use Clearspring Tamari Pumpkin Seeds
1 tsp Olive oil
For the dressing
Juice of ½ blood orange or normal orange
1 tbsp Yuzu juice
2 tbsp Cold pressed rapeseed oil
Salt if required
1. Preheat the oven to 180c/ 350f/ Gas mark 4
2. Arrange the pumpkin slices on a lined oven tray, drizzle with
oil and season and bake for about 25 minutes or until tender.
3. Meanwhile, prepare the dressing by mixing together all the ingredients well.
4. Arrange the watercress onto a plate and arrange the baked pumpkin
onto the watercress.
5. Scatter over the arame and sprinkle over the dressing.
6. Top with the crunchy pumpkin seeds.