Warm salad of roasted pumpkin
- 150g mixed leaves
- 50g baby spinach leaves
- 50g snowpeas
- 50g baby rocket leaves
- 1 tbsp fresh basil, torn
- 1 tsp balsamic vinegar
- 2 tbsp lemon juice
- 1 tbsp extra virgin camellia tea oil
- 1 tsp soy sauce
- black pepper to taste
- ¼ Qld blue pumpkin, chopped and roasted
- 100g pecorino shaved
After roasting, remove pumpkin from oven and allow to cool for 10 minutes. In a large bowl, arrange greens and basil leaves. Toss through dressing ingredients. Arrange on plates, then add pumpkin and top with shave pecorino. Serves 4
Warm salad of roasted pumpkin
The warm salad of roasted pumpkin, snowpeas and peccorino cheese is the perfect winter healthy meal idea.
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