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Pumpkin & rocket salad

  • 0:15 Prep
  • 0:25 Cook
  • 6 Servings

Ingredients

  • 1/2 Jap pumpkin, cut into 2cm-thick wedges
  • 100ml extra virgin olive oil
  • 1 teaspoon dried chilli flakes
  • 2 tablespoons lemon juice
  • 2 cups wild rocket leaves
  • 1/2 cup (75g) macadamia nuts, roughly chopped, toasted
  • Salt, to season

Method

  • 1
    Preheat the oven to 200°C and line 2 baking trays with foil.
  • 2
    Arrange the pumpkin in a single layer on the baking trays. Drizzle with 2 tablespoons oil, scatter over the chilli flakes and season. Bake for 20-25 minutes until tender and lightly golden. Set aside to cool.
  • 3
    Meanwhile, whisk lemon juice with the remaining 1/4 cup (60ml) oil, then season and set dressing aside.
  • 4
    Place pumpkin in a serving bowl with the rocket and toasted macadamias. Drizzle with the dressing, then toss to combine and serve.

Source: taste.com.au

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