Roasted pumpkin salad

Recipe from: 4/1/2004 12:00:00 AM

Ingredients 8
Servings 4
Time 10 minutes

Ingredients

  • 300
    g
    pumpkin, peeled and diced
  • 30
    ml
    olive oil
  • 2
    cloves garlic, crushed
  • 200
    g
    baby tomatoes, halved
  • 1
    red onion, thinly sliced
  • 60
    ml
    pumpkin seeds, toasted
  • 150
    g
    mozzarella cheese, cubed
  • 30
    g
    fresh rocket
 

Method

30 minutes
 
Place the pumpkin in a roasting tin and drizzle with olive oil.
Roast in a preheated 200 °C oven for 20 minutes.
Add the garlic, tomatoes and onion and roast for a further 10 minutes, or until tender.
Serve with the remaining ingredients, drizzled with balsamic vinegar.

VARIATION
Marinate four thinly sliced chicken breast fillets in 60 ml balsamic vinegar.
Cook the strips in a large frying pan until the vinegar has evaporated and the chicken is cooked through.
Serve with roasted pumpkin salad for a heartier meal.

 

Read more on: roast
 

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