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.
Recipe by Nadia Felsch at https://nadiafelsch.com/2016/04/15/rocket-pear-pumpkin-salad/