Serve as a light lunch or alongside grains, cheese or grilled food.
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SEASONAL SALAD
Roast pumpkin & herb salad
Caramelised pumpkin with leaves, herbs and a sharp lemon dressing.
SERVES 4PREP 15 minCOOK 30 min
FOSTER'SRoast pumpkin & herb saladRECIPE KITCHEN
Method
- 1
Heat the oven to 200°C fan. Peel and cube pumpkin, toss with 1 tbsp oil and seasoning and spread on a tray.
- 2
Roast for 25–30 minutes, turning once, until browned and tender. Cool for 10 minutes.
- 3
Whisk remaining oil with lemon juice. Wash and dry the leaves and chop the herbs.
- 4
Toss leaves and herbs with dressing, then gently fold through the warm pumpkin.
FOSTER'S TIP
Let the pumpkin cool briefly before adding it so the salad leaves do not collapse.
Best freshly assembled. Refrigerate roasted pumpkin separately for up to 3 days.
No major allergens in the listed ingredients.
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