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Maple-glazed pumpkin & carrot salad
Maple-glazed pumpkin & carrot salad
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Enhance the natural flavors of pumpkin and carrots in a tasty side dish.
Ingredients:
  • 1kg Kent pumpkin, peeled, deseeded, cut into 4cm pieces
  • 4 carrots, peeled, cut into 4cm pieces diagonally
  • 2 garlic cloves, thinly sliced
  • 40.00 ml fresh lemon thyme leaves
  • 54.00 gm maple syrup
  • 17.70 gm wholegrain mustard
  • 1 x 80g pkt baby rocket leaves
Instructions:
  • Preheat your oven to 200C. Line a roasting pan with non-stick baking paper, then mix together the pumpkin, carrot, garlic, and thyme in the pan.
  • Combine maple syrup, oil, and mustard in a jug. Pour the mixture over the pumpkin and toss well. Season with salt and pepper to taste.
  • Roast in the oven, turning occasionally, until the pumpkin and carrot are beautifully caramelised and tender, for about 40 minutes. Allow it to cool slightly for 5 minutes before serving.
  • Combine the rocket leaves with the pumpkin mixture, gently tossing until mixed. Transfer to a serving platter and serve promptly.

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