Rocket, Pear & Pumpkin salad
Cook time
Total time
yield: 1 + extra pumpkin
Ingredients
Pumpkin
- ½ - 1 pumpkin
- 1 - 2 teaspoons olive oil
- Salt and pepper
Salad
- 1 teaspoon pine nuts
- ½ green pear
- 1 teaspoon red onion
- 1 cup rocket
- ⅓ cup goat’s cheese
- ½ teaspoon macadamia oil
- Salt and pepper, to taste
Instructions
Pumpkin
- Preheat oven to 175 degrees Celsius (electric)
- Peel and chop pumpkin into small pieces
- Place in a large baking tray
- Massage in the oil and salt for even coverage
- Bake for 40 minutes, shake the tray and bake for a remaining 30 minutes
- Reserve ¾ cup and store remaining quantity in an airtight container in the fridge for up to 4 days
Salad
- Add pine nuts to a warm frypan (no oil) and lightly toast for a few minutes until aromatic and lightly golden, set aside
- Wash and thinly slice pear
- Thinly slice onion
- Wash and dry rocket
- Arrange all ingredients together on a plate
- Crumble the cheese, drizzle the oil and season to serve
Notes
An updated and more exciting green salad - this dish works well as an accompaniment to a larger meal or with your preferred protein selection as a main.
TOP TIP - prepare the pumpkin ahead of time to make this meal in a flash and enjoy leftover pumpkin to add to other meals!
Vegan? Drop the cheese.
TOP TIP - prepare the pumpkin ahead of time to make this meal in a flash and enjoy leftover pumpkin to add to other meals!
Vegan? Drop the cheese.
