Ingredients
- ♡ 500g Kent Pumpkin, Cut Into Thin Wedges, Seeded
- ♡ 2 Tablespoons Extra Virgin Olive Oil
- ♡ 100g Baby Rocket Leaves & Endive Salad Mix
- ♡ ½ Cup Borlotti Beans - Rinsed, Drained If You Are Using Canned Variety
- ♡ ¼ Pepitas, Lightly Toasted
- ♡ 1 Tablespoon Sesame Seeds- Lightly Toasted
- ♡ 75g Feta, Drained, Crumbled
- ♡ Balsamic Vinegar, To Drizzle
Instructions
- ♥ Preheat oven to 200ºC. Line a large baking tray with non-stick baking paper. Place the pumpkin a single layer, on the prepared tray. Drizzle the oil and season with salt and pepper. Roast for 25 minutes or until tender and golden. Set aside and cool.
- ♥ In a large flat dish arrange the salad leaves, gently mix through the beans, top with pumpkin, the pepitas and sesame seeds.
- ♥ Sprinkle with feta and drizzle over vinegar.
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