Pumpkin & rocket salad

Name: Pumpkin & rocket salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/2 Jap pumpkin, cut into 2cm-thick wedges; 100ml extra virgin olive oil; 1 tsp chilli flakes; 2 tbsp lemon juice; 2 cups wild rocket leaves; 1/2 cup (75g) macadamia nuts, roughly chopped, toasted; Salt, to season

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 6

Cost: $5.49 /serving

Author : Valli Little

paleo australia day salads

Ingredients

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1/2 Jap pumpkin, cut into 2cm-thick wedges100 milliliters extra virgin olive oil1 tsp chilli flakes2 tbsp lemon juice2 cups wild rocket leaves1/2 cup (75 grams) macadamia nuts, roughly chopped, toastedSalt, to season

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Instructions

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Step 1

Preheat the oven to 200°C and line 2 baking trays with foil.

Step 2

Arrange the pumpkin in a single layer on the baking trays. Drizzle with 2 tablespoons oil, scatter over the chilli flakes and season. Bake for 20-25 minutes until tender and lightly golden. Set aside to cool.

Step 3

Meanwhile, whisk lemon juice with the remaining 1/4 cup (60ml) oil, then season and set dressing aside.

Step 4

Place pumpkin in a serving bowl with the rocket and toasted macadamias. Drizzle with the dressing, then toss to combine and serve.