Roasted Pumpkin and Rocket Salad
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Did you know?
Pumpkin is a member of the gourd family and was a staple in medieval English feasts, while rocket was prized by ancient Romans for its peppery flavour.
Method
Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment.
Peel, seed and cube the pumpkin into bite‑size pieces; toss with 1 tbsp olive oil, salt and pepper, spread on the tray and roast for 20–25 minutes until golden and tender.
While the pumpkin roasts, whisk together the dressing: remaining 1 tbsp olive oil, balsamic vinegar, honey, Dijon mustard and a pinch of salt; set aside.
In a large bowl combine the rocket leaves, roasted pumpkin, crumbled feta, and toasted walnuts (or pumpkin seeds if using the nut‑free substitution).
Drizzle the dressing over the salad and toss gently to coat evenly.
Serve immediately, optionally garnished with an extra splash of balsamic vinegar.
Nutrition per serving
Approximate values, not medical advice.
