Roasted Pumpkin, Rocket, Balsamic Onion & Parmesan
There's something almost dessert-like when you combine roast pumpkin and caramelised onion. Throw in salty parmesan and peppery rocket and you have a superb salad.
Serves 4-6.
Ingredients 9
1 butternut pumpkin, large, cut into thin wedges
100 ml olive oil
salt and pepper, to season
2 red onion, quartered
250 ml balsamic vinegar
4 thyme sprig, leaves picked
2 handfuls rocket
150 g pine nuts, lightly toasted
100 g parmigiano reggiano, shaved
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Method 5
Preheat the oven to 180°C. Line a baking tray with baking paper.
Spread the onto the prepared tray and drizzle with a little and season with salt and pepper. Bake for 25 minutes or until tender and golden brown.
Meanwhile, heat the in a heavy-based oven-proof frying pan over high heat. Add the and cook for 2 minutes. Add the and , reduce the heat to low, season with salt and pepper, and cook for 10 minutes.
Transfer the pan to the oven and bake for 15–20 minutes until tender.
To serve, arrange the wedges on a platter. Top with the roasted onions and sprinkle the , and over the top.
