https://www.lifestylefood.com.au/recipes/27010/roast-pumpkin-and-beetroot-salad

LifestyleFOOD.com.au

A salad match made in heaven.

Ingredients

  • Salad

  • 1kg butternut pumpkin, peeled and cut into 2cm cubes

  • 6 beetroots, cooked

  • Small red onion, sliced

  • 100g Rocket

  • Halloumi, sliced and pan fried.

  • 1 tbsp Sesame seeds, toasted

  • Parsley

  • Salt to taste

  • Dressing

  • Olive oil

  • Lemon juice

  • Crushed garlic

Method

  • 1.

    Peel the pumpkin and place on a baking tray, covered with baking paper.

  • 2.

    Drizzle on some olive oil and salt to taste.

  • 3.

    Roast at 180C until cooked. Allow to cool.

  • 4.

    Cut the beetroot into chunks.

  • 5.

    In a large bowl, place the rocket, pumpkin and beetroot. Add onion slices and on top place the halloumi.

  • 6.

    Toss in the sesame seeds and dress with parsley to finish.

  • 7.

    Add dressing to make this salad complete.

Notes

Exclusive recipe fromĀ Rebecca Searles, the founder of Family Garden Life.

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