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Roasted pumpkin and beetroot salad
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Crunchy sugar snap peas, sweet pumpkin, creamy feta - a perfect salad combo!
Ingredients:
  • 500g Kent pumpkin, cut into small wedges
  • 2 large beetroots, quartered
  • Salt and pepper to taste
  • 100g rocket
  • 125g raspberries
  • 150g sugar snap peas, blanched
  • 100g Crumbled Fetta
  • 57.50 gm vegetable oil
  • Zest and juice of 1 lime
  • 2 tsp sesame oil
  • 7.20 gm honey
Instructions:
  • Preheat oven to 200°C for a perfect bake.
  • Spread the pumpkin and beetroot on baking trays lined with parchment paper. Drizzle with oil, season to taste, and bake for 30 minutes until tender and lightly browned. Let them cool slightly before serving.
  • As you wait, combine all the dressing ingredients in a small bowl and whisk together.
  • Place the rocket on a serving platter, top with roasted vegetables, raspberries, sugar snap peas, Mil Lel Crumbled Fetta, and a drizzle of dressing to finish.

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