Roast Pumpkin + Rocket Salad

GF, DF, V + RSF

Ingredients:

  • 60g rocket leaves

  • 1 bunch of cos lettuce chopped

  • 2 large beetroot peeled and diced (2x2 cm)

  • 1 garlic clove grated

  • 1 1/2 cup diced pumpkin

  • 1/4 tsp ground cinnamon

  • Olive oil

  • Salt + pepper

  • 200g cherry tomatoes

  • 1/3 cup chopped walnuts

Dressing:

  • 1 tbsp hulled tahini

  • 1/2 tbsp raw honey

  • 1/2 tbsp lemon juice

  • 1/4 cup water

  • Salt + pepper

Method:

  1. Preheat your oven to 190 degrees C and line 2 baking trays.

  2. In a bowl add the beetroot, garlic and i tbsp olive oil and mix.

  3. Place on the baking tray and bake for around 30 minutes until soft but tender.

  4. Now place the pumpkin, splash of olive oil and the cinnamon in the bowl you used for the beetroot and mix. Spread the pumpkin on the other tray and bake for 20 minutes or until cooked.

  5. While this cooks make your dressing and set aside.

  6. Assemble your salad ingredients in a large bowl.

  7. Once your pumpkin and beetroot is cooked add to the salad and drizzle over the dressing.

LunchEmma Cathiesalad, vegetarianComment