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Ingredients

1kg Kent pumpkin, peeled, deseeded, cut into 4cm pieces
4 carrots, peeled, cut into 4cm pieces diagonally
2 garlic cloves, thinly sliced
2 tablespoons fresh lemon thyme leaves
2 tablespoons maple syrup
1 tablespoon olive oil
3 teaspoons wholegrain mustard
1 x 80g pkt baby rocket leaves

Method

Step 1 Preheat oven to 200C. Line a roasting pan with non-stick baking paper. Combine the pumpkin, carrot, garlic and thyme in the lined pan.
Step 2 Whisk together the maple syrup, oil and mustard in a jug. Drizzle over the pumpkin mixture and toss to combine. Season with salt and pepper.
Step 3 Roast in oven, turning occasionally, for 40 minutes or until the pumpkin and carrot are caramelised and tender. Set aside for 5 minutes to cool slightly.
Step 4 Add the rocket leaves to the pumpkin mixture and gently toss until just combined. Arrange on a serving platter and serve immediately.

Maple glazed pumpkin & carrot salad

How to make Maple glazed pumpkin & carrot salad

Ingredients

Method