Roasted pumpkin salad

Name: Roasted pumpkin salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 300.00 g pumpkin peeled and diced; 30.00 ml fresh chillies 573; 2.00 garlic cloves, crushed; 200.00 g baby tomatoes halved; 1.00 red onion thinly sliced; 60.00 ml pumpkin seeds toasted; 150.00 g mozzarella cheese cubed; 30.00 g rocket

4 servings Prep: 10 mins, Cooking: 30 mins

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Vegetables

By Food24 November 03 2009

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Ingredients (8)

300.00 g	pumpkin — peeled and diced
30.00 ml	fresh chillies — 573
2.00	garlic — cloves, crushed
200.00 g	baby tomatoes — halved
1.00	red onion — thinly sliced
60.00 ml	pumpkin seeds — toasted
150.00 g	mozzarella cheese — cubed
30.00 g	rocket

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Method:

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.