This is a crowd favourite. Take it to your next bbq as it goes really well with bbq meats and is a little lighter and fresher than a potato salad. The sweetness of the roasted pumpkin pairs really well with the peppery rocket leaves.
A few sprigs of thyme
Good slug of olive oil (for roasting)
Sea salt flakes
180g Rocket leaves
100g Persian Feta
2 tablespoons of dry toasted almond flakes
Balsamic glaze for dressing
Heat oven to 190oC. Chop pumpkin into good size chunks and place on baking paper on an oven tray. Drizzle with the olive oil making sure each piece is well coated. Remove thyme leaves from stalks and sprinkle over pumpkin. Sprinkle with a little sea salt. Place in oven for 30minutes or until cooked and golden brown. Set aside to cool slightly.
On serving plate place rocket, pumpkin, break up feta and when ready to serve sprinkle with toasted almond flakes.
Drizzle with balsamic glaze.
Tips: If you don’t like feta you can use shaved parmesan or a crumbled sharp cheddar. You can also add in pomegranate arils (when they are in season for a delicious tang), pine nuts or toasted sunflower seeds.