Name: Roast Pumpkin & Sundried Tomato Salad
Total time: 35 min
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 tural yoghurt

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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

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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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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