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  • 650g pumpkin
  • ½ cup Walnuts
  • 2 tbsp pumpkin seeds
  • 2 sticks celery
  • ½ red capsicum
  • 1 cup fresh herbs (chives ,basil and parsley)
    For Dressing
  • 1 egg
  • 2 tbsp lemon juice/apple cider vinegar
  • ½ tsp mustard powder
  • 1/2 cup extra light oil
  • 2 tsp curry powder
  • 2 tsp sugar

(Must be at room temperature)


  1.  Remove the skin and seeds from pumpkin and cut the flesh into smallish cubes.
  2. Put in pot of cold water and bring to the boil. Simmer until the pumpkin is just soft, then drain and refresh with cold water. Leave to drain and cool.
  3. Toast the walnuts in frypan on medium heat brown on both sides (4-5 minutes) Remove and cool. Repeat with pumpkin seeds and set aside to cool.
  4. Slice the celery and dice the capsicum and put in large bowl.
  5. Roughly tear the herbs and throw in.
  6. For the dressing-put egg and lemon juice and mustard in food processor. Blend until well combined.
  7. While processor going drizzle in oil as slow as you can.
  8. Add the curry powder and blend a little more.
  9. Put the cooled pumpkin into the bowl with the celery, capsicum and herbs.
  10. Pour over the dressing and sprinkle over the nuts and mix gently to combine.
  11. Chill until you are ready to serve