Roast Pumpkin Salad
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
Dressing (we like ranch)
- - 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|