In the Kitchen - Recipe

Warm Salad of roasted pumpkin, apples and rocket

I spotted this recipe in this weeks SMH Good food supplement, and rushed to the shops on my way home from work to get together all the ingredients.... It was so yummy and simple to make I thought I would share it with you all.

• 500g Butternut pumpkin peeled, seeded and sliced 1/2 thick
• 2 tbsp extra virgin olive oil, plus extra
• 3 tsp balsamic vinegar, plus extra
• 2 medium pink lady apples, cored and cut into wedges
• 80g walnut halves
• 150g baby beans top and tailed
• 2 cups of wild rocket
• 2 cups of watercress sprigs
• 100g marinated feta

"Preheat oven to 210c. Combine the pumpkin, olive oil and vinegar in a oven proof dish and roast for 15 min's. Add the apples and roast for a further 15 mins then add the walnuts and roast for another five minutes or until pumpkin is tender. Remove and set aside for five minutes. Meanwhile, blanch beans in lightly salted boiling water then refresh in iced water and drain. Combine rocket and watercress in a large bowl, add roasted pumpkin mixture and beans, season to taste and toss gently. Divide salad among four bowls, crumble over feta and drizzle with a little extra olive oil and balsamic." Serve straight away....