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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
Easy
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: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
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?
Select All
1
1 kg pumpkin, peeled and cut into 2cm cubes
2
2 Tbsp olive oil
3
200 g chorizo, chopped into 1cm cubes
4
100 g feta cheese, in 1cm cubes
5
50 g rocket (about half a bag)
6
¼ cup Mediterranean Sundried Tomato Chunky Dip
7
¼ cup natural yoghurt
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