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
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
Add To Shopping List
Watch How To Video
Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel
439964:439964
You might also like
Cook Time 10-15 mins A Little More Effort
Honey Soy BBQ Pork with Asian Noodle Salad
Honey Soy BBQ Pork with Asian Noodle Salad
Cook Time 15 minutes A Little More Effort
Stir Fry Teriyaki Pork Balls, Vegetables and Noodles
Stir Fry Teriyaki Pork Balls, Vegetables and Noodles
.png)