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| Roasted Pumpkin Salad recipe |
Serves 4-6
Roasted Pumpkin Salad ingredients: 600g jap pumpkin, peeled,
chopped into 3cm pieces. 140ml olive oil. Pinch of chili flakes. 1 and 1/2 tbs
balsamic vinegar. 1 bunch rocket, ends trimmed. 1/2 cup flat-leaf parsley
leaves. 200g Persian feta. crumbled. 1/2 cup (75g) pumpkin seeds (pepitas),
toasted
Roasted Pumpkin Salad recipe: Preheat the oven to 180C. Line
a baking tray with baking paper. Place pumpkin on the tray and drizzle with 2
tbs olive oil. season and sprinkle with the chili flakes, then roast for 25
minutes or until tender and tinged golden on the edges. Cool. Whisk the vinegar
and remaining 100ml oil together and season well. To serve, toss pumpkin,
rocket, parsley and feta in a bowl. Drizzle with dressing, then sprinkle with
pumpkin seeds
