Salad With Roasted Pumpkin And Hemp Seeds

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  • 1 small pumpkin (I used Calabaza squash)
  • 2 young carrots
  • arugula
  • udon noodles
  • mung beans
  • shelled hemp seeds
  • dressing (half lemon juice, 3 tablespoons sesame oil, 2 tablespoons teriyaki sauce, 1 tablespoon fish sauce, 1 tablespoon honey, 1 tablespoon sweet chilli sauce, a pinch of fenugreek, a pinch of dried ginger)


  • I started by cutting the pumpkin and carrots into larger pieces. 
  • I put them on baking paper, seasoned with a little garlic and sweet pepper and then baked for about 20 minutes at 190 degrees C.
  • During this time, udon noodles were boiling. 
  • Be careful, its cooking time is quite short. I cooked mung beans (soaked earlier for 12 hours) for about 20 minutes until tender. 
  • I washed the rocket lettuce and put it in a dish. 
  • Warm udon noodles landed next to Rukla, followed by baked pumpkin and carrot pieces, sprinkled with mung beans and hemp seeds. 
  • I poured the whole lot with teriyaki dressing (juice of half a lemon, 3 tablespoons of sesame oil, 2 tablespoons of teriaki sauce, 1 tablespoon of fish sauce, 1 tablespoon of honey, 1 tablespoon of sweet chilli sauce, a pinch of fenugreek, a pinch of dried ginger).

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