~ 4 Servings ~ Time 1 h 15 ~ Preheat oven 200C ~ 1 week in the fridge ~
Ingredients
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300 g pumpkin
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1 cup (150 g)crumbled feta or goat’s cheese
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50 g rocket
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4 tbsp extra virgin olive oil (60 ml)
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5 tbsp (40 g) Pumpkin seed
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1 tbsp Soy sauce (15 ml)
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salt and pepper, to taste
Steps
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Preheat the oven to 200°C
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Peel and cut the pumpkin into bite sized cubes
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Place pumpkin in a single layer on a baking tray and drizzle with 2 Tablespoons of the olive oil and the soy sauce. Season with salt and pepper and bake for 30-40 minutes. Remove from oven and let cool.
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To serve, place the rocket in a large serving bowl and scatter pumpkin and feta over the top.
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Sprinkle with the Pumpkin seed (optionally toasted on a hot dry pan for 1-2 minutes) and finish by drizzling the last 2 Tablespoons of olive oil over the top.
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Store in a container in the refrigerator for up to one week.
Nutritional data
Original recipe @ Low-Carb Roasted Pumpkin Salad with Feta & Rocket
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