Roast Pumpkin & Rocket Salad

bowl Serves 4


  • 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
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  • 1. Preheat the oven to 200°C. Line a baking pan with baking paper.

  • 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.

  • 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.

  • 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

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