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Ingredients
- 500g butternut pumpkin, peeled, seeded and sliced 5mm thick
- 2 tbsp extra virgin olive oil, plus extra
- 3 tsp balsamic vinegar, plus extra
- 2 medium pink lady apples, cored and cut into wedges
- 80g walnut halves
- 150g baby beans, halved
- 2 cups wild rocket leaves
- 2 cups watercress sprigs
- 100g low-fat fetta
Method
Preheat oven to 210C. Combine pumpkin, two tablespoons of oil and vinegar in a lightly greased ovenproof dish and roast for 15 minutes. Add apples and roast for 15 minutes then add walnuts and roast for another five minutes or until pumpkin is tender. Remove and set aside. Meanwhile, cook beans in lightly salted boiling water for three minutes then refresh in iced water and drain well. Combine the rocket and watercress in a large bowl, add the roasted pumpkin mixture and beans, season to taste and toss gently. Divide the salad among four bowls, crumble the fetta over and drizzle with a little extra olive oil and balsamic and serve immediately.
