Roasted pumpkin salad

Serves 4 

1 purple onion, sliced 
Juice from 1/2 lemon 
Pumpkin about 1kg, cut into 2cm cubes 
12 cherry tomaotes 
Salt & pepper 
Olive oil 

1. Preheat oven to 200C. 
2. Squeeze lemon juice over sliced onions. Add a pinch of slt to season and leave aside. 
3. Add 2 tbsp of olive oil, 1tsp salt & pepper to taste, mix pumpkin well to coat. 
4. Place marinated pumpkin and cheery tomatoes on baking tray and roast for 30 mins, till caramelised and burnt in parts. 
5. When done, top with pickled onions and the juice. Add a swirl of olive oil to finish.


by curly

Fruit Salad Recipe

Red apples (cut into small pieces and soak in salt water) 
Green Apples (cut into small pieces and soak in salt water) 
Yellow raisins 
Strawberry (Optional) 
Zucchini (optional) 
Walnut (toast or microwave and break into small pieces) 

Kraft mayonnaise 
Apple Cider Vinegar 
Lemon juice 
Pinch of sugar Salt 

Method 
Mix dressing and taste it 1st, if strawberries are being used do not add too much lemon juice or vinegar. 
**Walnut to be mixed into fruits only when ready to eat.

by AG

Buco (Coconut) Salad

3 large coconuts 
850g can mixed fruit cocktail 
1 can nata de coco ( I used NTUC Housebrand) 
200ml whipping cream 
3 tbsp condensed milk 

1)Scrape the coconut flesh. 
2)Drain the fruit cocktail and nata de coco; squeeze lightly to remove some juice. Leave the fruits for about 1hr in a colander to drain remaining juice. 
3)Put all the ingredients into a large bowl and mix well. 
4)Freeze the salad for a few hours before serving. 


by ftmhasmin