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

Versatile and authentic, Mediterranean Sundried Tomato Chunky Dip gives a burst of fresh flavour to this satisfying salad.

Makes 6
Prep Time 10 minutes
Cook Time 25 minutes
Ingredients
1kg pumpkin, peeled and cut into 2cm cubes
2 Tbsp olive oil
200g chorizo, chopped into 1cm cubes
100g feta cheese, in 1cm cubes
50g rocket (about half a bag)
¼ cup Mediterranean Sundried Tomato Chunky Dip
¼ cup natural yoghurt

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
1. Preheat oven to 180°C (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.
Tips
What do I need?
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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 natural yoghurt
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