Pumpkin And Bread Salad

1. Toss pumpkin in olive oil, season with salt, and roast at 200 Degrees C for 30 minutes.

2. Tear bread into chunks, toss in oil and salt place on baking tray and bake for 10 minutes until golden and crispy.

3. Combine all salad ingredients in bowl and toss well to combine.

4. Combine vinegar and garlc with a good pinch salt and whisk well until salt dissolves and mixture emulsifies.

5. Pour over salad and toss well. Stand for 1 hour to allow flavours to develop.

6. Toss through basil just before serving.

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Nutrient	Quantity
Total fats	15.5226 g
Protein	597.0666 g
Carbohydrates	19.4218 g
Energy	2761.3091 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5919 g
Water	2654.5544 g
Aspartic acid	0.3676 g
Calcium, Ca	3669.3562 mg
Lutein + zeaxanthin	1724.64 g
Fiber, total dietary	5.152 g
Carotene, beta	1101.28 g
Niacin	33.7929 mg
Vitamin A, RAE	991.007 g
Arginine	0.2201 g
Riboflavin	4.6318 mg
Glutamic acid	0.5945 g
Sodium, Na	2149.7892 mg
Fatty acids, total saturated 16:1 undifferentiated	0.451 g
Total lipid (fat)	15.5226 g
Manganese, Mn	0.6206 mg
Fructose	2.5424 g
Proline	0.0672 g
Fatty acids, total saturated 16:0	2.8089 g
Sucrose	1.6864 g
Choline, total	1969.1925 mg
Sugars, total	8.5712 g
Serine	0.083 g
Fatty acids, total saturated 18:0	1.0621 g
Fatty acids, total saturated 20:4 undifferentiated	1.5591 g
Vitamin B-6	3.9218 mg
Selenium, Se	505.0967 g
Ash	37.8824 g
Fatty acids, total saturated 18:1 undifferentiated	2.2704 g
Pantothenic acid	0.5619 mg
Phenylalanine	0.0968 g
Copper, Cu	7.6968 mg
Betaine	0.384 mg
Thiamin	3.7066 mg
Retinol	899.487 g
Methionine	0.0182 g
Iron, Fe	43.3959 mg
Carbohydrate, by difference	19.4218 g
Phosphorus, P	5488.674 mg
Folate, total	542.5435 g
Tocopherol, gamma	0.0384 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.6896 g
Alanine	0.0947 g
Cholesterol	1499.145 mg
Valine	0.0987 g
Fatty acids, total saturated 18:2 undifferentiated	1.1288 g
Glycine	0.0962 g
Glucose (dextrose)	3.6688 g
Fatty acids, total saturated 14:0	0.0677 g
Zinc, Zn	30.6202 mg
Isoleucine	0.0743 g
Fatty acids, total polyunsaturated	5.3188 g
Leucine	0.1268 g
Tocotrienol, alpha	0.0768 mg
Vitamin A, IU	4842.21 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.3598 g
Folate, DFE	542.5435 g
Tryptophan	0.0433 g
Vitamin C, total ascorbic acid	20.2025 mg
Phytosterols	31.68 mg
Galactose	0.6792 g
Tyrosine	0.0524 g
Vitamin B-12	29.9829 g
Vitamin K (phylloquinone)	140.6943 g
Fatty acids, total saturated	3.9386 g
Histidine	0.05 g
Fatty acids, total monounsaturated	2.7214 g
Threonine	0.0842 g
Folate, food	542.5435 g
Cryptoxanthin, beta	11.04 g
Vitamin E (alpha-tocopherol)	15.561 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.9894 g
Magnesium, Mg	645.694 mg
Lysine	0.1234 g
Potassium, K	7539.078 mg
Cystine	0.0182 g
Fluoride, F	6.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Red capsicum	1	2668.4781	0	14.9914
Extra virgin olive oil	0.5 cup	2668.4781	0	14.9914
Celery	2 stalks	20.48	3.8016	0.2176
Garlic Clove	2	2668.4781	0	14.9914
Basil	1 cup	5.52	0.636	0.1536
cherry tomato	250 halved	2668.4781	0	14.9914
red wine vinegar	1 tablespoon	2.831	0.0402	0
red onion	1	64	14.944	0.16
ciabatta	1	2668.4781	0	14.9914
lebanese cucumber	2	2668.4781	0	14.9914
butternut pumpkin	3 kg	2668.4781	0	14.9914