Roast Pumpkin & Rocket Salad

Ingredients
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar, plus extra for drizzle
- 1 Tbsp brown sugar
- 1 rosemary sprig
- flaked sea salt
- freshly ground black pepper
- 700 g pumpkin, peeled and cut into chunks (about 1.5cm in size)
- 4 handfuls rocket leaves
- ½ cup pumpkin seeds, lightly toasted
- ½ cup crumbled feta
Method
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1. Preheat the oven to 200°C. Line a baking pan with baking paper.
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2. Combine the 2 tablespoons of oil and vinegar, brown sugar and rosemary. Season to taste. Add the pumpkin to the oil mixture and toss to coat.
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3. Tip the pumpkin and any remaining liquid into the prepared pan and arrange in a single layer. Roast for 30-40 minutes or until the pumpkin is cooked and slightly browned. Remove the pan from the oven and allow the pumpkin to cool.
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4. Arrange the pumpkin and rocket on a platter and scatter over the pumpkin seeds and feta. Just before serving, drizzle the pumpkin salad with a little extra olive oil and balsamic vinegar.
By Food Magazine