My friend Georgia gave me this recipe and it has since become one of my favourite salads. The roasted vegetables make it very hearty, so it’s a great lunch option. Or serve with steak or chicken for a delicious easy dinner.
Ingredients:
½ medium-size pumpkin, cut into 1 cm (ó inch) cubes
2 red capsicums, sliced lengthways
1 red onion, cut into chunks
½ cup pumpkin seeds
2 tbsp balsamic vinegar
2 tbsp olive oil
3 cups rocket or baby spinach
100g feta
Method:
• Preheat oven to 200°C (390°F) and line a baking tray with baking paper.
• Place the pumpkin, capsicum, onion and pumpkin seeds on the tray and drizzle over the vinegar and oil.
• Mix the vegetables well, then spread them evenly on the tray.
• Bake for 35–45 minutes or until the vegetables are cooked and starting to brown. Allow to cool slightly.
• Just before serving, place the vegetables in a serving bowl, mix through the rocket or spinach and crumble over the feta.
Serves: 4-6
Prep Time: 10 minutes
Cooking Time: 35–45 minutes, plus cooling time
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