Welcome in the middle of nowhere

~ 4 Servings ~ Time 1 h 15  ~ Preheat oven 200C ~ 1 week in the fridge ~

Ingredients

• 300 g pumpkin

• 1 cup (150 g)crumbled feta or goat’s cheese

• 50 g rocket

• 4 tbsp extra virgin olive oil (60 ml)

• 5 tbsp (40 g) Pumpkin seed

• 1 tbsp Soy sauce (15 ml)

• salt and pepper, to taste

Steps

1. Preheat the oven to 200°C

2. Peel and cut the pumpkin into bite sized cubes

3. Place pumpkin in a single layer on a baking tray and drizzle with 2 Tablespoons of the olive oil and the soy sauce. Season with salt and pepper and bake for 30-40 minutes. Remove from oven and let cool.

4. To serve, place the rocket in a large serving bowl and scatter pumpkin and feta over the top.

5. Sprinkle with the Pumpkin seed (optionally toasted on a hot dry pan for 1-2 minutes) and finish by drizzling the last 2 Tablespoons of olive oil over the top.

6. Store in a container in the refrigerator for up to one week.

Nutritional data

Original recipe @ Low-Carb Roasted Pumpkin Salad with Feta & Rocket

~ 2 Servings ~ Time 30 min ~ 2 days in the fridge ~

Ingredients

• 8-10 large Prawns (170gr)
• 4 hard-boiled eggs, quartered
• 4 slices cooked bacon chopped
• 1/2 cup 75g cherry tomatoes halved
• 1/2 small red onion sliced (30 g)
• 1/2 cup (65 g) diced cucumber
• 1 head Romaine lettuce (200 g)
• 1 large avocado diced (200 g)
• 3 tbsp Cilantro dressing.

Steps

1. Chop the vegetables.

2. Cook the eggs and crisp up the bacon.

3. Assemble the jars in this order from bottom to top: dressing, avocado, lettuce, cucumber, red onion, tomato, shrimp, bacon and egg.

4. Season with salt and pepper on top.

5. Store in the refrigerator until ready to eat, no longer than for up to 2 days.

6. Before eating simply give the jar a shake to distribute the dressing. If you prefer to, empty the salad on a plate — as you flip it, the dressing will spread evenly.

Nutritional data

Original recipe @ Low-Carb Shrimp Cobb Salad Jars