Roast Pumpkin & Roquette Salad

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.