Roast Pumpkin & Macadamia Nut Salad
Preparation time: 15 minutes
Cooking time: 30 minutes
Makes: 6 serves
Ingredients
| • | 70g Sunbeam Macadamia Halves, coarsely chopped, toasted |
| • | 70g Sunbeam Raisins |
| • | 700g pumpkin (3cm pieces), chopped |
| • | 1 medium red onion, sliced |
| • | 4 tbs olive oil |
| • | 50g rocket leaves |
| • | 2 tbs lemon juice |
| • | 1 tsp honey |
| • | 2 tsp grated fresh ginger |
Method
| 1. | Preheat oven to 180ºC. |
| 2. | Place pumpkin and onion in large baking dish, add 2 tablespoons of oil and mix to coat. Roast or grill until tender (approx 30 minutes), turning once. Cool, and then gently mix with rocket, macadamias and raisins. |
| 3. | Combine lemon juice, honey, ginger and remaining 2 tablespoons of oil in screw top jar. Shake and pour over salad. Gently toss to combine. |