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Ingredients
- 500g butternut pumpkin, peeled, seeded and sliced 1/2 cm 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, trimmed and halved
- 2 cups wild rocket leaves
- 2 cups watercress sprigs
- 100g marinated feta
Method
Preheat oven to 210C. Combine pumpkin, olive 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 for five minutes. Meanwhile, blanch beans in lightly salted boiling water then refresh in iced water and drain. Combine rocket and watercress in a large bowl, add roasted pumpkin mixture and beans, season to taste and toss gently. Divide salad among four bowls, crumble over feta and drizzle with a little extra olive oil and balsamic. Serve immediately.
