The fennel and roasted pumpkin salad is delicious to serve warm, lukewarm, or cold. It is a tasty and healthy side dish.
I also added some celery [stalks and leaves] chopped.
I finished with a pinch of whole wheat breadcrumbs and baked it.
The oil should be added after cooking.
It’s very tasty, give it a try!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- fennel
- pumpkin
- celery
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons whole wheat breadcrumbs
- 1 drizzle extra virgin olive oil (raw)
- as needed parsley (chopped)
Preparation
Fennel
Clean the fennel: remove the stem and any damaged outer leaves, wash it thoroughly.
Cut it in half and slice each half thinly as needed.Pumpkin
Clean the pumpkin.
Remove the skin.
Cut the flesh into pieces and slice the pieces thinly.Celery
Cut the celery stalks into chunks and separate the leaves.Transfer the vegetables to a bowl or salad bowl.
Season with:
• a pinch of salt;
• a pinch of pepper;
and mix.Line a baking sheet with parchment paper.
Spread the vegetables on the baking sheet.
Sprinkle the vegetables with whole wheat breadcrumbs.
Bake at 392°F (200°C) for 20 minutes in a convection oven.
Once cooked, drizzle with raw oil and add the parsley.Transfer the vegetables to a bowl or salad bowl and mix.
Your fennel and roasted pumpkin salad is ready.
Enjoy your meal!
Notes
Hyperglycemia, prediabetes and diabetes.
Here you will find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it in accordance with the proportions and food combinations indicated in your diet plan.
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