Roast Pumpkin & Parmesan Salad

Ingredients for roast pumpkin & parmesan salad

300 g butternut pumpkin, peeled and thinly sliced
5 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and freshly ground black pepper
250g rocket
50g Parmesan

Preparation method for roast pumpkin & parmesan salad

1. Preheat oven to 180°C. Toss pumpkin with 1 tablespoon of the oil in a shallow baking dish. Cook 30 minutes, turning occasionally, or until golden brown. Set aside to cool a little.
 
2. Whisk vinegar and remaining 4 tablespoons oil until combined; season with salt and pepper to taste. Using a vegetable peeler, slice Parmesan into large, thin shavings.
 
3. Combine rocket and warm pumpkin in a serving bowl. Add vinaigrette and toss well. Top with Parmesan.

This collection of more
than 250 recipes
includes both main-
course and side-dish
salads that are full of
flavour and great for
your health