mitzireddy

There are salads not only for any occasion but also for every season – this roasted pumpkin salad served warm looks very attractive with the colours of autumn and is so moreish. I am currently contemplating eating healthier hence the salad – not sure how long I will hold up – so I am going to ease myself into the healthy mode to avoid binges.

It’s the first time that I have used pumpkin in a salad – and was pleasantly surprised with the result. Pumpkins are very versatile in their uses for cooking and most parts of the pumpkin is edible and this recipe uses the seeds as well – it’s also perfect for meatless Monday.

ROASTED PUMPKIN SALAD

Serves: 4

Preparation time: 10 minutes

Cooking time: 30 minutes

Oven Temperature: 200 C

300gr pumpkin, peeled and diced

30 ml olive oil

2 cloves garlic, crushed

200 gr baby tomatoes, halved

1 red onion, thinly sliced

60 ml pumpkin seeds, toasted

150 gr mozzarella cheese, cubed

30 gr fresh rocket

Place the pumpkin in a roasting tin and drizzle with olive oil.

Roast in a preheated oven for 20 minutes.

Add the garlic, tomatoes and onion and roast for a further 10 minutes, or until tender.

Serve with the remaining ingredients, drizzled with balsamic vinegar.

Serve warm.