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Pumpkin, Mushroom with Cubed Cheese and Rocket

Photo by Rama


  • 1 kg unpeeled pumpkin, cubed
  • 1 tsp unrefined salt
  • ½ tsp black pepper (kali mirch) powder
  • 8-10 sage leaves
  • 300 g button mushrooms
  • 4 cloves garlic, chopped
  • 2 tsp mixed herbs
  • 150 g shreddable cheese, cubed
  • 250 g rocket, watercress or blanched spinach
  • 2-3 tbsp balsamic vinegar
  • 2 tsp toasted unpolished sesame seeds


Steam the pumpkin until half cooked. Add salt, pepper powder and sage leaves and mix. Spread the mixture in a parchment lined baking dish and roast in a preheated oven at 180 °C for 30 minutes, or until it looks roasted, with a bit of colour.

Cut the mushrooms into large slices and stir ‘fry’ (without oil) in a pan with chopped garlic, salt, pepper powder and mixed herbs for 2 minutes.

Arrange the pumpkin and mushrooms with the cheese, rocket, watercress/spinach and sage leaves on a platter. Add balsamic vinegar and sprinkle roasted sesame seeds. Serve.

Serves 2

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