PUMPKIN AND ROCKET SALAD
Prep time: 40 minutes 6 serves
A delicious combination of proteins and vegetables without any meat.
INGREDIENTS
½ Japanese pumpkin – sliced into wedges
¾ cup of EVOO
1 teaspoon of chilli flakes – dried
2 tablespoons of lemon juice
2 cups of wild rocket leaves
½ cup of macadamia nuts – chopped and toasted salt
METHOD
Preheat oven to 390F. Line two baking trays with foil. Place pumpkin on your prepared trays and drizzle with oil and season with chilli flakes. Into the oven and bake till golden. Let your pumpkin cool. In a jug, whisk ¼ cup of EVOO with lemon juice. Set aside. In a bowl, combine rocket, pumpkin and toasted macadamias with dressing. Toss to coat all ingredients and serve it up – delicious!