Roast Pumpkin and Sprout Salad

A little leftover roast pumpkin in the fridge led to today’s sprout filled salad.  Seek the leftover pumpkin in your fridge and join in the pumpkin salad fun.


  • 200 grams of roasted pumpkin pieces
  • 15 pea shoots
  • 100 grams of cherry tomatoes
  • 1/2 cup of mung beans
  • 1 tablespoon of lentil sprouts



  • Step 1: Chop the pea shoots into 2 -3 cm segments.
  • Step 2: Put the chopped pea shoots, cherry tomatoes, mung beans, lentil sprouts into a box and mix well. At this stage, the salad can be seasoned with salt and pepper.
  • Step 3: Enjoy.

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