Roasted Pumpkin and Rocket Salad
Every holiday we are challenged with not serving a boring old bland salad. In fact, most men and kids hate anything green, much less leafy. So we prepare a jello-mold or rather Aunt Phyllis brings here “world-famous” lime jello with those horrible red things in them.
This holiday, lets try something new and dazzle our taste buds and slip something green and shall we even admit “healthy” onto the family table.
500g butternut pumpkin, cubed
Large handful of pine nuts (about 30g)
50g smooth feta
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon vinegar (red wine or apple cider works well)
½ teaspoon mustard (French or whole grain works well)
Good pinch sea salt
Preheat the oven to 200°C. Line a baking tray with baking paper.
Cut the pumpkin into cubes (about 2 cm) and evenly place them on the tray. Drizzle the pumpkin with olive oil, sprinkle some salt and thyme, and place in the oven for 45 minutes or until cooked and golden. Allow to cool.
In a pan over a medium heat, add the pine nuts and toast lightly. Remove from the pan and allow to cool. In a jar with a screw lid, place the extra virgin olive oil, lemon juice, vinegar, mustard and sea salt. Shake to mix all the ingredients.
Place the rocket on a large bowl. Scatter the pumpkin and pine nuts over the top, and crumble over the feta. Lightly drizzle the dressing over the whole salad.
Serves 4 as a side.