Cannabis salad with roasted acorn squash
This cannabis salad combines the different flavours in a very delicious way: the tart dressing meets the sweet roasted pumpkin, unites with the nutty pumpkin seeds, the flavours of cannabis and the firm-to-the-bite wheat grains. The cannabis oil provides the appropriate sensory-enhancing effects.
Ingredients:
- 1 medium acorn squash seeded, cut into 1 cm thick slices
- 2 tablespoons cannabis oil
- Salt
- Freshly ground black pepper
For the dressing:
- 4 tsp naturally cloudy apple cider vinegar
- 50 ml olive oil
- 10 ml cannabis oil
- a pinch of salt
- 75 g cooked wheat grains
For the salad:
- 60 g rocket
- 60 g lamb's lettuce
- 3 lettuce hearts
- 40 g roasted pumpkin seeds
- 1 red onion, sliced
The wheat grains are soaked in water for 12-24 hours beforehand. Then they are rinsed and boiled with 960 ml of water. When the water boils, the temperature is reduced and the wheat grains are simmered for 1.5 hours until they are soft and plump.
Preheat the oven to 200°C and place baking paper on the baking tray. Place the pumpkin wedges on the baking tray and pour 1-3 tbsp olive oil over the pumpkin. Sprinkle salt and pepper over the pumpkin wedges and roast them in the oven for 30 minutes. Then turn all the pumpkin wedges over and bake for another 15 minutes until brown.
For the dressing, simply whisk all the ingredients together and mix in the cooked wheat grains.
Arrange the lettuce leaves, onion and roasted pumpkin wedges on plates and pour the dressing with the wheat grains evenly over them. Finally, sprinkle with the roasted pumpkin seeds and decorate with young cannabis leaves if desired.
Go back to the complete cannabis Christmas menus here:
