Roast Pumpkin & Sundried Tomato Salad

Name: Roast Pumpkin & Sundried Tomato Salad
Prep time: 10 min
Cook time: 25 min
Yield: Makes 6
Ingredients: 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

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.

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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