Roast pumpkin salad
Ingredients:
- Half a butternut pumpkin 400 grams
- Bulgarian feta 100 grams
- Pine Nuts toasted 40 grams
- Red Onion Sliced 2
- Balsamic Vinegar 2 tbsp
- Brown sugar 1 tbsp
- Olive oil 2 tbsp
- Extra Olive Oil & Vinegar for dressing
- Cut the pumpkin into cubes and put on a flat baking tray, drizzle with olive oil and season with salt and pepper. Place in preheated 180c oven for 25 minutes or until the pumpkin is lightly browned.
- To prepare the caramelized onion, heat oil in a frying pan over a low heat. Add the onions to the pan with a good pinch of salt and cook very slowly for 20 minutes or until caramelized. Don’t stir the pan too much. However, remember to stir it occasionally to prevent them from catching and burning at the base of the pan.When the onions have caramelized, add the sugar and balsamic vinegar and let it cook for 2-5 minutes. To serve, scatter the rocket leaves, then the pumpkin. Crumble the feta on top and then evenly place the caramelized onion and pine nuts. Drizzle with olive oil and some balsamic vinegar before serving.
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