Roasted Pumpkin & Rocket Salad

Roast Pumpkin & Rocket Salad 2source: Food on Paper



Large bunch of rocket leaves, enough to cover a the bottom of a serving bowl
500g butternut pumpkin, cubed
Olive oil
Sea salt
Dried thyme
Large handful of pine nuts (about 30g)
50g smooth feta
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon vinegar (red wine or apple cider works well)
½ teaspoon mustard (French or whole grain works well)
Good pinch sea salt
Preheat the oven to 200°C.  Line a baking tray with baking paper.
Cut the pumpkin into cubes (about 2 cm) and evenly place them on the tray.  Drizzle the pumpkin with olive oil, sprinkle some salt and thyme, and place in the oven for 45 minutes or until cooked and golden.  Allow to cool.
In a pan over a medium heat, add the pine nuts and toast lightly.  Remove from the pan and allow to cool.
In a jar with a screw lid, place the extra virgin olive oil, lemon juice, vinegar, mustard and sea salt.  Shake to mix all the ingredients.
Place the rocket on a large bowl.  Scatter the pumpkin and pine nuts over the top, and crumble over the feta.  Lightly drizzle the dressing over the whole salad.
Serves 4 as a side.