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Roast Pumpkin & Sundried Tomato Salad
Roast Pumpkin & Sundried Tomato Salad

Roast Pumpkin & Sundried Tomato Salad

2 Review(s)
Cook Minutes 35 Min
Prep : 10 minutes Cook: 25 minutes
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Versatile and authentic, Mediterranean Sundried Tomato Chunky Dip gives a burst of fresh flavour to this satisfying salad.

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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 kg pumpkin, peeled and cut into 2cm cubes
2 Tbsp olive oil
200 g chorizo, chopped into 1cm cubes
100 g feta cheese, in 1cm cubes
50 g rocket (about half a bag)
¼ cup Mediterranean Sundried Tomato Chunky Dip
¼ cup tural yoghurt
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How do I make it ?
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Step 1
1. Preheat oven to 180℃ (fanbake).
Step 2
2. Toss the pumpkin in the olive oil, season with salt and pepper then roast for 20 – 25 minutes.
Step 3
3. Heat a fry-pan and cook the chorizo till crispy.
Step 4
4. In a large salad bowl, combine the roast pumpkin, cooked chorizo, feta and rocket.
Step 5
5. For the dressing, combine Mediterranean Sundried Tomato Chunky Dip and yoghurt and drizzle over the salad. Lightly toss to coat the salad.
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