Pumpkin, Rocket and Pomegranate Salad |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is similar to Evie's pumpkin and spinach recipe, but I thought it's different enough to post. It's a substantial salad, can be turned into a vegetarian main course by adding some crumbled feta cheese. Ingredients:
2 cups pumpkin, cut into 1 inch cubes |
1/2 cup olive oil |
2 cups baby rocket |
1 pomegranate, seeded |
2 tablespoons walnuts, shelled |
1 teaspoon balsamic vinegar |
1 garlic clove, finely minced |
salt |
pepper |
Directions:
1. Bake the pumpkin pieces in half the olive oil until tender - about 30 minutes.
2. Allow to cool.
3. Fry the walnuts in a spoonful of oil, drain on kitchen paper and allow to cool.
4. Chop the walnuts roughly.
5. Extract the seeds from the pomegranate, either by banging it with a spoon (f you like pomegranate juice spattered all over the kitchen) or by gently separating the segments. Be sure all the pith is removed.
6. Combine the remaining oil with the balsamic vinegar, garlic and salt and pepper.
7. Put the rocket into a flat bowl, place the pumpkin on it.
8. Sprinkle the pomegranate seeds over the pumpkin, then the walnuts, and dress with the oil and vinegar.
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