Roast Pumpkin Salad
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Ingredients
- ½ large butternut pumpkin, peeled, deseeded and sliced into 1cm slices
- Drizzle of Vegetable oil
- Couple handfuls of rocket leaves
- 200g Marinated goats feta (use vegan feta for a vegan option)
- Pickled Red Onion (see below)
- 2 tbsp currants
- 2 tbsp toasted pepitas
- Honey mustard dressing (see below)
Honey Mustard Dressing
- 1 small clove garlic, crushed
- 1 tbsp Dijon mustard
- 1 tbsp honey (or maple syrup to make it vegan)
- Juice of ½ a lemon (4 Tbspn approx.)
- ½ tsp Urban Forager Vegetable Stock Concentrate
- ½ tsp black pepper (or to taste)
- 4 tbsp olive oil
- Mix all ingredients except oil together until smooth
- Slowly add oil, mixing as you go to keep it emulsified.
Pickled Red Onion
- 1 red onion, very finely sliced
- juice of 1 lime or ½ a lemon
- Combine and leave to pickle for a day – I like to store it in a jar so it can keep in the fridge
- Shake a few times through the day to distribute the liquid
Instructions
- preheat oven to 180 degrees
- keeping pumpkin slices together, place carefully in a baking dish then carefully push over so the slices are lying down a little
- drizzle with oil
- cook for 30-40 minutes or until roasted and golden
- remove and allow to cool a little
- scatter rocket on a serving platter
- pick up the pumpkin, keeping the slices together and place on top of the rocket
- scatter with pickled red onion, feta, currants and pepitas
- drizzle with dressing and serve immediately
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