Quick & Easy

Roasted pumpkin, sesame and rocket salad

roasted pumpkin, sesameand rocket salad



1.Preheat oven to 230°C.
2.Cut pumpkin into 1.5cm wide strips. Place pumpkin, in single layer, in baking paper lined dish; spray lightly with cooking-oil spray. Roast, uncovered, in oven about 20 minutes or until pumpkin is just tender. Drizzle with honey; sprinkle with seeds. Roast 5 minutes, uncovered, or until seeds are browned lightly.
3.Meanwhile, boil, steam or microwave asparagus until just tender; drain. Rinse under cold water; drain.
4.Combine pumpkin, asparagus, rocket and onion in large bowl. Drizzle with combined remaining ingredients; toss salad gently. Reserve any seeds or honey from the pumpkin pan and add to the dressing.

You will need a piece of pumpkin weighing approximately 750g for this recipe; we used butternut, but you can use whatever pumpkin variety you like.


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