Name: Raw 2 Pumpkin with Chia Microgreens
Prep time: 15 min
Yield: 2
Ingredients: 1/4 cup Red pumpkin (very finely diced or coarsely grated); 1/4 cup Ash gourd (White Pumpkin / Petha) (very finely diced or coarsely grated); 1/4 cup Carrot (very finely diced or coarsely grated); 1/4 cup Beetroot (very finely diced or coarsely grated); 1/4 cup Pine Nuts (or, Roasted Peanuts); 1/4 cup Fresh Mint leaves (finely chopped.); 1/4 - 1/2 cup Freshly Grated Coconut; 1/4 cup Fresh Chia (or any other) Microgreens; Salt (to taste); Black Pepper, dry roasted and powdered (to taste); 3 Tablespoons Toasted sesame seeds; 2 Tablespoons Lemon juice ((or to taste)); 3 Tablespoons Extra virgin olive oil; 1 Teaspoon Garlic (minced (or 2 small pods)); Salt (To taste); 2 nos De-seeded Dates (optional); 1 Teaspoon Fresh Dill leaves (or herb of choice) (finely chopped); Water (As required for desired consistency)

A stunningly colourful and delicious salad using two varieties of pumpkins, carrots and beets, topped off with power-packed Chia microgreens.

Rainbow on my Plate!

Did you know that pumpkins can be eaten raw? They’re delicious, too.

In this salad, I’ve used two pumpkins which can be very commonly found in the Indian Kitchen – the Ash Gourd aka Petha or White Pumpkin (one of the most “positive-prana” foods there is), and Red Pumpkin aka Kaddu, or the familiar ones we see in pies everywhere this season! 😀

The first is a firm, but rather watery vegetable, with a bland, yet refreshing taste.

The second has a naturally mild, nutty taste and chewy texture.

The sweet taste of the main ingredients are offset by the sharp, tangy tahini dressing, and zingy, fresh mint.

The crunchy nuts, and coconut add a satiating richness.

The Chia microgreens lend freshness and more nutrients and anti-oxidants than you might believe possible in such a tiny form. (See here for how to grow your own.)

They all combine into a high-fibre, densely satisfying salad (a bit like the Som Tam salad; be prepared to work the jaw on this one)