Roasted Pumpkin Rocket and Feta Salad
Servings: 4
Calories: 548kcal
Cost: $7
A Summer Salad with only 4 Ingredients that's a great accompaniment for BBQ's or a light lunchtime meal.
Print Recipe
Equipment
- Knife
- baking tray
- baking paper
- small frypan
Ingredients
- 60 gm rocket leaves
- 50 gm feta cheese
- 2 cup roasted pumpkin
- 1/3 cup pine nuts
- 3 tbs balsamic dressing
- 2 tbs Olive oil to drizzle over pumpkin
- Salt and pepper to season the pumpkin prior to roasting
Instructions
- Cut the pumpkin into small pieces and toss onto a lined tray with covered with baking paper.
- Drizzle with olive oil, season with salt and pepper and pop into a moderate oven to golden and roasted. Allow to cool before assembling the salad.
- In the meantime gently toast your pine nuts in a small frypan. Be careful not to burn them. This may take only 5 minutes. (no oil needed).
- Pop the bag of rocket into a salad bowl. Scatter the roasted pumpkin over the top.
- Add crumbled chunks of feta over the salad and sprinkle the pine nuts on top. Mix if you like or leave as is.
- Drizzle with a sweet balsamic dressing or glaze if you prefer and even a little olive oil if you like.
- Turn the oven on to 180 degrees Celsius.
Nutrition
Serving: 4g | Calories: 548kcal | Carbohydrates: 12g | Protein: 22g | Fat: 49g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 228mg | Potassium: 588mg | Fiber: 4g | Sugar: 2g | Vitamin A: 364IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 6mg
