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Ingredients

500g Kent pumpkin, cut into small wedges
2 large beetroots, quartered
2 tablespoons olive oil
Salt and pepper to taste
100g rocket
125g raspberries
150g sugar snap peas, blanched
100g Mil Lel Crumbled Fetta

Dressing

1/4 cup vegetable oil
Zest and juice of 1 lime
2 teaspoons sesame oil
1 teaspoon honey
Salt and pepper to taste

Method

Step 1 Preheat oven to 200°C.
Step 2 Place prepared pumpkin and beetroot onto lined baking trays. Drizzle with oil to coat and season to taste. Bake for 30 minutes or until vegetables are tender and slightly browned. Remove from tray and set aside to cool slightly.
Step 3 Meanwhile, place all of the dressing ingredients into a small bowl and whisk to combine.
Step 4 To assemble, place the rocket on a serving platter and top with the roasted vegetables, raspberries and sugar snap peas. Finish with Mil Lel Crumbled Fetta and a drizzle of dressing.

Roasted pumpkin and beetroot salad

How to make Roasted pumpkin and beetroot salad

Ingredients

Dressing

Method