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
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
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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
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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