Roast Pumpkin Salad with Citrus Seeded Crust

Roast Pumpkin Salad with Citrus Seeded Crust

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 10, 2017.
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This spice mix is so tasty especially sprinkled over your salad.

Ingredients

Roast Pumpkin Salad with Citrus Seeded Crust

  • 200g pumpkin, peeled and diced 2cm
  • 2 carrots, diced 2cm
  • 1 red onion, cut into 1cm wedges
  • 1½ tablespoons From My Kitchen Seeded Citrus Crust
  • 1 can chickpeas, drained and rinsed
  • 1 capsicum, diced 2cm
  • 1 courgette, cut in half lengthways then sliced 1cm on an angle
  • 2 tomatoes, cut into 1cm wedges
  • ½ bag rocket

Whipped Feta

  • 100g feta cheese, crumbled
  • 2½ tablespoons hot water

Dressing

  • Juice of 1 lemon
  • Zest of ½ lemon
  • 2 teaspoons honey
  • 1 teaspoon finely chopped thyme leaves
  • 1½ tablespoons olive oil

To Serve

  • 2 teaspoons From My Kitchen Seeded Citrus Crust

Steps

  1. Preheat oven to 230°C. Line two oven trays with baking paper. Prepare your vegetables. Toss pumpkin, carrots and onion with a drizzle of oil and the citrus seeded crust on first prepared tray. Season and cook for 10 minutes. Add chickpeas and capsicum, toss to combine and cook for another 10 minutes. Remove from oven, set aside to cool slightly.
  2. Toss courgette and tomatoes on second tray. Drizzle with oil, season and set aside. Once veggies have finished cooking, place second tray in oven and cook for 5 minutes, until tender.
  3. In a small bowl, mix crumbled feta with hot water until smooth.
  4. In another small bowl, mix all dressing ingredients together.
  5. To serve, divide salad between plates. Sprinkle over citrus seeded crust. Place rocket on a large platter then scatter with cooked vegetables. Drizzle over dressing and season. Dollop with whipped feta.

Nutritional Information

Energy 2028 kj
485 kcal
Protein 17.7g
Carbohydrate 31.7g
Fat 27.7g