A light and fresh salad that is delicious as a main or great served with a roast chicken or lamb.
Serves: 4
Prep time: 10 minutes
Cooking time: 20 minutes
INGREDIENTS
1kg butternut pumpkin, peeled and cut into 1 cm slices
2 Tbs extra virgin olive oil
1/2 tsp salt
2 tsp maple syrup
1 tsp red wine vinegar
1 garlic clove, finely grated
Pinch of dried oregano leaves
Pinch of salt
Pinch of pepper
2 cups rocket leaves
1/3 cup walnuts, roughly chopped
2 Tbs pomegranate seeds
METHOD
1. Mix the pumpkin, 1 tablespoon of olive oil and salt in a large bowl.
2. Make the dressing by whisking the remaining 1 tablespoon of olive oil, maple syrup, red wine vinegar, garlic, dried oregano, salt and pepper in a small bowl. Set aside.
3. Heat a griddle pan over medium-high heat, and grill pumpkin slices in batches for 5-6 minutes on each side, or until tender. Transfer to a plate and set aside.
4. Layer the pumpkin and rocket leaves on 4 plates, scatter the walnuts and pomegranate seeds on top and drizzle over the dressing to serve.
| Nutrition Information (Per serve) | |
| Energy (kJ) | 1300 |
| (Cal) | 310 |
| Protein (g) | 8 |
| Total Fat (g) | 19 |
| - Saturated Fat (g) | 2.3 |
| Total Carbohydrate (g) | 22 |
| - Sugars (g) | 17 |
| Dietary Fibre (g) | 7.1 |
| Sodium (mg) | 341 |