1 butternut pumpkin
Rocket or mixed leaf salad
1 sliced red onion
25g olive oil
1 tsp vinegar
1 jar segreto sauce
10g five spice
Cover the pumpkin with olive oil, salt, pepper and five spice, cover with foil and bake at 180 for 30 min or until soft.
Boil some water, add a touch of vinegar and poach an egg for 3-4 min.
Mash the pumpkin, mix with raw red onion slices, season with Segreto sauce, place the egg on top and drizzle the oil that you find on the surface of the jar of Segreto sauce, sprinkle five spice on top and enjoy!
Note: Amazing for vegan recipes, you can use Segreto sauce over baked pumpkin, salad and radish.