Be sure to take the time to roast the pumpkin as instructed. It creates a sweet and smoky roasted pumpkin that becomes the hero of this salad.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- Roasted Pumpkin
- ½ pumpkin (approx. 450g), cut into 1cm cubes, skin on
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 tsp smoked paprika
- 1 clove garlic, crushed
- 2 tsp fresh thyme
-
- 60g baby rocket
- ½ cup toasted pepitas
- 1 avocado, sliced
- ¼ cup rocket pesto
Method
- Preheat oven to 200°C and line baking tray with baking paper.
- Add pumpkin pieces to bowl along with olive oil, sea salt, smoked paprika, garlic and thyme. Mix together until pumpkin is well coated in oil and spices. Spread pumpkin on roasting tray and bake for 40 mins.
- Spread rocket on large serving platter. Scatter over roasted pumpkin, toasted pepitas and sliced avocado. To finish, dollop rocket pesto throughout salad and mix all together just before serving.
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