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Recipe 41

Ingredients

  1. Roasted Pumpkin Cubes 200g
  2. Cherry tomatoes 80g
  3. Pomegranate 20g
  4. Wild rocket leaves 60g
  5. Roasted beetroot 150g
  6. Feta cheese cubes 50g
  7. Balsamic vinegar 15ml
  8. Extra virgin olive oil 10ml
  9. Black pepper

Method

  1. Wrap the beetroot in aluminum foil and roast in the oven at 200 degree for 20 minutes.
  2. Marinate the pumpkin with salt, pepper and olive oil, and roast it in a 180 degree oven for about 25 minutes
  3. Cut the feta cheese and cherry tomatoes into cubes
  4. Combine the rocket leaves, cherry tomatoes and beetroot, and toss with balsamic vinegar, black pepper and extra virgin olive oil.
  5. Display all the ingredients in a plate and add the feta cheese and pumpkin and garnish with pomegranate seeds and extra virgin olive oil.
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Pumpkin Salad