Ingredients
- 500 g butternut pumpkin, peeled, seeds removed, cut into small cubes
- Spray olive oil
- 50 g pine nuts
- 200 g rocket leaves
- 150 g cherry tomatoes, halved
- 1 red onion, finely diced
- 40 g low fat feta cheese, crumbled
Pesto
- ½ clove garlic
- ½ bunch fresh basil
- 1 tablespoon pine nuts
- 1 tablespoon parmesan cheese
- 2 tablespoon olive oil
- 1 teaspoon lemon juice
Method
Step 1
Preheat oven to 180 °C. Line 1 baking tray with baking paper. Place pumpkin on baking tray and spray with olive oil. Roast, turning once, for 30 minutes or until golden and tender. Set aside.
Step 2
Meanwhile, to make pesto, place the garlic, basil, pine nuts, parmesan cheese, and lemon juice in a food processor and process until finely chopped. With the motor running, gradually add in olive oil until well combined. Set aside
Step 3
In a large bowl, toss the pine nuts, rocket, cherry tomatoes, red onion and pumpkin. Add the feta and pesto and toss gently.
