Roasted Pumpkin with Mixed Salad Leaves

Roasted Pumpkin with Mixed Salad Leaves

Ingredients

  • Florette Mixed Salad
  • 450g Pumpkin (cut into chunks)
  • 1 Red Pepper (deseeded and cut into chunks)
  • 2 Parsnips (quartered lengthways)
  • 1 tsp Cumin Seeds
  • 5 tbsp Olive Oil
  • 2 tbsp Red Wine Vinegar
  • Salt
  • Black Pepper
  • 4 Small Bunches of Cherry Tomatoes (on the vine)
  • 2 tbsp Pumpkin Seeds

Directions

  1. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
  2. Put the pumpkin chunks, red pepper and parsnips into a roasting pan. Sprinkle with the cumin seeds and 2 tbsp of the olive oil and toss to coat. Roast for 35-40 minutes, turning once after 20 minutes. Check that the vegetables are tender.
  3. Mix the remaining olive oil with the vinegar and seasoning in a large salad bowl. Add the roasted vegetables and leave until cool.
  4. Add the bag of Florette Mixed Salad to the vegetables. Toss together to combine, and then top with cherry tomatoes and pumpkin seeds.
  5. Cook’s tip: Add extra roasted vegetables if you like – such as courgettes and red onion.