roast pumpkin, beetroot n rocket salad

This warm winter salad is one of my favourites to make when pumpkin and beetroot are still in season, yet the weather feels like it could be spring or summer. If you can’t source fresh rocket, then spinach or fancy lettuce leaves are just as delish. I’ve served this salad with roast pork, chicken, veal, lamb and duck before – with a little glass of pinot noir…

serves 2 | mr relish rating: 9.5/10

an ideal side to any meat dish or a satisfying n hearty meal on it’s own
♥ made with: beetroot apple n orange relish

ingredients:

• 500g pumpkin, cut to 2cm pieces
• 1 zucchini, roughly chopped
• 1 red onion, roughly chopped
• 2-3 tablespoons fetta, crumbled
• 2 cups fresh rocket
• handful of pine nuts
• olive oil
• 4 tablespoons beetroot apple n orange relish

method:

1. preheat oven to 180°. grab one large roasting pan for vegetables and a tray to toast nuts
2. add pumpkin to pot of boiling water for 5-7 minutes or til slightly soft
3. add pine nuts into oven to quickly toast for 1-2 minutes
   (watch these, they burn quickly!)
4. add pumpkin, zucchini, red onion, a swig of olive oil and salt n pepper into roasting pan, cook in oven for 25 minutes
5. once veggies are cooked, gently mix all roasted ingredients in a large bowl with the rocket, beetroot apple n orange relish, and a little more olive oil. season with salt n pepper
6. serve with a sprinkle of fetta and toasted pine nuts. walla!
   

♥ also try with: balsamic red onion n lime relish

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