Perfect combo of warm roast veggies and fresh crisp salad goodies. This is so good and so easy to smash together. I was going to do just a roast pumpkin salad and decided to add the baby carrots staring at me from the veggie drawer last minute. So worth it. Absolutely yumo!
Ingredients
1/2 butternut pumpkin, peeled and cut into cubes
1 small bunch of baby carrots, peeled and cut in half if on the bigger side
2 cups fresh rocket leaves
1 block of Danish feta, cut into cubes
1/2 cup sundried tomato strips
1/4 red onion, thinly sliced
1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil, plus extra
sea salt flakes and black pepper to taste
Method
Pre heat the oven to 180 degrees Celsius. Line a oven pan with baking paper and arrange the pumpkin and carrots on top. Drizzle with oil and season with salt. Roast until veggies are fork tender. Around 20 – 25 minutes.
Meanwhile make the dressing and prepare the other ingredients. Place the sliced onion in a little bowl with water and pop back in the fridge until needed. Make the dressing by whisking together the vinegar and oil and season with salt and black pepper.
Once the veggies are ready, remove from oven and transfer to a bowl. Pop in the fridge for 3-5 minutes to cool down a little so that it will not welt the rocket leaves. Drain the onions. Once the veggies have cooled slightly add the other ingredients to the bowl, add dressing and mix through. Serve and enjoy!
Cooking with Lindi 