Warm Salad of Pumpkin with Mint and Red onion
Credited to: Well dressed salad, Jennifer Joyce, Published by pavilion
Kcal: 325.0
Serves 4
30 mins cooking time
Ingredients
- 1kg pumpkin or butternut squash, peeled and cut into 2.5cm/1inch cubes
- 5 tbsp (75ml) extra virgin olive oil
- salt to taste
- 2 garlic cloves, thinly sliced
- 3 tbsp (45ml) red wine vinegar
- 1½tbsp (22.5ml) clear honey
- 1 small red onion, thinly sliced
- 2 tsp (10ml) crushed dried red chilli
- 2 tbsp (30ml) chopped fresh mint
- 4 handfuls of rocket
- 4 tbsp (60ml) pine nuts, toasted
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Place pumpkin cubes on a large baking sheet
- Toss with 2 tbsp olive oil and season with salt and pepper
- Bake, shaking the baking sheet occasionally, for 20 minutes or until golden and tender
- Heat the remaining oil in a pan
- Add the garlic and cook until golden brown
- Pour in the vinegar, and add the honey, onion and chilli
- Bring to the boil, then lower the heat and simmer for 5 minutes until syrupy
- Transfer the warm pumpkin to a large dish
- When ready to serve, drizzle the warm dressing over it and sprinkle with chopped mint
- Place rocket leaves on each plate, spoon on the pumpkin and sprinkle with the toasted pine nuts
Nutritional information per serving
Kcal
325
Fat
25.3g
Carbs
22.2g
Protein
5.1g
Fibre
2.9g
