I am partial to a great salad. Apart from desserts, I think I shine at salads. And I love pumpkin in all its sticky caramelised glory. I had the fam coming over and it was hot, and so the BBQ was on protein duty. This was just a very easy side. And I will definitely be making it again, no Thermomix involved. Yep. You heard me. Not a thermie in sight. Sometimes, that is how I roll! Enjoy.
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- 1/2 small jap pumpkin, sliced in wedges
- Extra Virgin Olive Oil (EVOO) as needed BUY
- Pink salt flakes as needed
- Generous Handfuls pepitas
- 2-3 Tablespoons chilli flakes
- Enough rocket to fill the platter you use
- 300 Grams Persian feta, broken into pieces
- 2-3 Tablespoons Balsamic Vinegar
Preheat oven to 200°C and line a baking tray with paper.
Prepare the pumpkin by cutting into thin wedges, leaving the skin on. Drizzle generously with EVOO, and season with salt, and roast approximately 20-25 minutes or until well browned and tender. Don’t over do it or the salad will break up too easily.
Meanwhile, toast the seeds in a pan with more EVOO, salt and chilli flakes, tossing frequently to prevent burning. This will only take a couple of minutes at most. Allow them to cool.
Assemble the salad by arranging the rocket onto a serving platter. Arrange the cooked pumpkin over, sprinkle with seeds and add the feta, being quite generous with the oil that the feta is marinated in.
Drizzle with a little balsamic vinegar if desired. Serve.
Told you it was easy!