I discovered this combo at Exki, a Belgian food chain that actually sells “fast food”, but they only use fresh and organic ingredients. It wasn’t the first time they inspired me to create new, creative salads. This one is especially fresh and filling thanks to the hummus base.
Carrot, Pumpkin & Sweet Potato Salad
- 2 carrots
- 1 sweet potato
- 1 pumpkin slice
- sea salt
- olive oil
- 1 tsp turmeric
- 1 tsp cumin
- fresh coriander leaves
Preheat the oven (190°C).
Peel the carrots, pumpkin and sweet potato.
Cut them into 1 inch cubes.
Place them on a tray and drizzle with some olive oil, salt and pepper.
Bake at 190°C for about 45 minutes.
Take them out of the oven and sprinkle some cumin over the carrots and some turmeric over the pumpkin (if you like these spices, if not you can skip that step).
Add loooots of fresh coriander leaves.
Enjoy with some homemade hummus!