Roast Pumpkin & Roquette Salad

Light MealsOther
Written By Emma Hackett
Roast Pumpkin & Roquette Salad.jpg

Ingredients

  • 1/2 Butternut pumpkin (cut 2 cm cubes)

  • Drizzle of EV olive oil

  • 3 cups Roquette

  • 80g Feta (cubed)

  • 1 Pomegranate (seeds only)

Dressing

  • 2 tbsp lemon juice

  • 6 tbsp EV olive oil

  • 1 tsp wholegrain or dijon mustard

Method  

  1. Heat the oven to around 200 degrees. Place the cubed pumpkin onto a baking tray and drizzle with olive oil, season with salt and pepper. Roast for around 20 min until the pumpkin is brighter in colour and slightly softened, not mushy.

  2. Wash the roquette, set aside in a bowl. Combine the dressing ingredients in a jar, season and shake.

  3. Lightly dress the roquette leaves, transfer to your serving dish.Top with cubed feta, cooled roast pumpkin and pomegranate seeds. 

  4. If you'd prefer, replace the pomegranate seeds with toasted nuts such as pepitas, macadamias, slivered almonds or pine nuts.  

Emma Hackett

Emma is a freelance Australian designer specialising in graphic & web design services for new and existing businesses. My mission is to enhance the way your clientele perceive and interact with your business by creating effective, functional and memorable visual communications. Whilst following your brief, I will also offer expertise in terms of functionality and aesthetic to make sure the end result is something we are both proud of! My personal aesthetic is very much a 'less is more' approach. I love spacious design, beautiful imagery and creating communications that accentuate a brand's values and provide a pleasant experience for their target market.

https://emmahackett.design
Previous

Jersey Milk Ice Cream
Next

Apricot Jam