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Pumpkin & rocket salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Delicious Aussie salad: Roasted pumpkin, rocket, and toasted macadamia nuts.
Ingredients:
  • 1/2 Jap pumpkin, cut into 2cm-thick wedges
  • 100ml extra virgin olive oil
  • 1 tsp chilli flakes
  • 500.00 ml wild rocket leaves
  • 75g macadamia
  • Salt, to season
Instructions:
  • Preheat the oven to 200°C and prepare 2 baking trays by lining them with foil.
  • Spread out the pumpkin on the baking trays in one layer. Drizzle 2 tablespoons of oil over it, sprinkle with chili flakes, and season with salt and pepper. Roast in the oven for 20-25 minutes until the pumpkin is tender and has a light golden color. Let it cool before serving.
  • Whisk together lemon juice and the remaining 1/4 cup (60ml) oil, season to taste, and set aside the dressing.
  • Combine pumpkin, rocket, and toasted macadamias in a serving bowl. Drizzle with the dressing, toss well, and serve.

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