Roast Pumpkin & Parmesan Salad

Roasting pumpkin brings out its lovely flavour. Served with large Parmesean shavings, peppery rocket leaves and a light basalmic vinegar dressing, this salad is sure to be a favourite.

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Ingredients

300 g butternut pumpkin, peeled and thinly sliced
5 T olive oil
1 T balsamic vinegar
salt and freshly ground black pepper
250 g rocket
50 g parmesan

Preparation

1. Preheat oven to 180°C. Toss pumpkin with 1 tablespoon of the oil in a shallow baking dish. Cook 30 minutes, turning occasionally, or until golden brown. Set aside to cool a little.

2. Whisk vinegar and remaining 4 tablespoons oil until combined; season with salt and pepper to taste. Using a vegetable peeler, slice Parmesan into large, thin shavings.

3. Combine rocket and warm pumpkin in a serving bowl. Add vinaigrette and toss well. Top with Parmesan.

From: Super Salads

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