Tuesday, March 3, 2009

Roast Pumpkin Salad

2 cups Jap pumpkin, peeled and chopped into chunks
freshly ground black pepper
80g black olives, pitted
80g fetta cheese
3 tbs oregano leaves, chopped
2 cups baby rocket, optional
1/4 cup balsamic vinegar
1 tbs olive oil
Italian herbs
sea salt
Optional: Crispy Grilled Prosciutto & Roasted Pine Nuts to serve

Preheat oven to 180ÂșC. Coat a non-stick baking tray with cooking spray. Arrange pumpkin in one layer on tray, lightly coat with cooking spray and sprinkle with Italian herbs, salt and pepper.
Cook for about 30 minutes or until pumpkin is golden and tender. Allow to cool.
Combine olives, fetta, oregano and rocket on a serving plate. Add the cooled pumpkin. Toss gently.
Combine the balsamic vinegar and oil. Drizzle over the salad.
Top with crispy grilled Prosciutto & roasted Pine Nuts if you wish

Serves 4

Source: Rebekah

NOTE:
Special-K 30-Aug-03 A workmate of mine made this for a team lunch a couple of months ago and it was sensational. As soon as tasted it I knew I had to get the recipe.

No comments:

Post a Comment