Free Healthy Recipe - Easy roasted chestnut, pumpkin and ricotta salad
Gluten free, Low sugar, Wheat Free
This delicious autumn recipe was developed by Stefano Manfredi for Chestnuts Australia.
300 grams fresh chestnuts, peeled
500 grams Queensland Blue Pumpkin
½ cup Sage leaves
1 tbs sesame seeds, roasted
150 grams fresh ricotta
1 pinch sea salt
Score chestnuts and place in boiling water for 5 minutes till tender. Peel to remove both skin and fine inner pellicle as soon as they're cool enough to handle. They'll peel better warm.
Peel and deseed pumpkin and cut into 2cm cubes.
Makes 6 servings
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