Back
Roast Pumpkin, Feta and Rocket Salad
Recipe by Shannon Bennett
- Steps
- Ingredients
Steps
- Preheat oven to 200˚C.
- Scatter pumpkin onto a tray lined with baking paper, in a single layer. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast in the oven for 15 minutes or until soft. Remove from oven and set aside to cool.
- Meanwhile, for the yuzu dressing, place yuzu juice and eschalot in a bowl. Using a stick blender or whisk, slowly add oil in a thin, steady stream, blending until emulsified and combined. Season to taste.
- To serve, combine pumpkin, fetta, rocket and onion in a large serving bowl, drizzle with dressing and toss to coat.
