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Pumpkins and squashes are probably my favourite thing about Autumn. Not only are they incredibly versatile and packed with flavour, but they are also nutritionally dense and full of carotenoids, which are powerful antioxidants. I’ve used preserved lemons to add another layer of flavour as I’ve eschewed alliums to make this FODMAP friendly, vegan and paleo.

You could also serve this with a yoghurt dressing – I added a smoky roasted aubergine and 200ml of thick Greek yoghurt to the original ingredients.


For salad 750g pumpkin or squash, deseeded and cut into thin wedges with the skin on 2 preserved lemons, finely chopped 2 tbsp of preserved lemon juice 3 tbsp olive oil 50g baby spinach leaves Half a pomegranate, seeds only 30g pumpkin seeds ½ tsp sumac 10g coriander, roughly chopped

For dressing 1 preserved lemon, finely chopped 1 tsp pomegranate molasses Juice of 1 lemon 50ml extra virgin olive oil

  1. Preheat the oven to 180c/ 350F/ gask mark 4.

  2. Mix together the preserved lemon, preserved lemon juice and 2 tbsp of olive oil to marinate the pumpkin.

  3. Arrange the wedges of pumpkin on a lined tray in a single layer and pour over the marinade and ensure that the slices are fully covered. Season well.

  4. Roast the pumpkin for about 25 min, until softened and lightly charred at the edges.

  5. Mix the pumpkin seeds with 1 tbsp olive oil and the sumac and arrange on a lined tray and roast for 8 – 10 minutes.

  6. Mix together all the ingredients for the dressing in a small bottle and season well.

  7. When cooled, arrange the cooked pumpkin on a bed of spinach leaves.

  8. Drizzle over the dressing and then sprinkle over the toasted pumpkin seeds, pomegranate seeds and coriander.

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