Thursday

Roast Pumpkin Salad

Roast Pumpkin Salad



Ingredients

½ pumpkin sliced thinly
1 Spanish onion thinly sliced into rings
½ iceberg lettuce shredded
1 cup of rocket
1 cup spinach
½ cup slithered almonds
1 avocado
Dressing (we like ranch)

Method
  • -       Pre heat oven to 180°c. Slice pumpkin lay on tray. Drizzle olive oil. Cook for 10 mins or until soft and starting to brown.
  • -       Whilst pumpkin is cooking. Wash or lettuce’s and layer on plate starting with iceberg, then rocket then spinach.
  • -       Top with onion.
  • -       Once pumpkin is cooked add to salad. Top with almonds then avocado.
  • -       Drizzle with dressing.


Note. Is great on its own or can also be served with rosemary roast lamb or Cajun chicken.


With Cajun Chicken

With Rosemary Roast lamb and garden salad