Roasted Japanese pumpkin with deliciously nutty rocket leaves, tossed with zesty lemon dressing. A scrumptious appetiser that will keep you going back for more.
1/4 Japanese pumpkin, sliced into 2cm wedges
5 tablespoons olive oil
1 teaspoon chilli flakes
3 tablespoons lemon juice
1 bunch of Rocket leaves
1 handful toasted cashew nuts (or any nut of choice) chopped
Salt to season
Preheat the oven to 200°C and line a baking tray with foil.
Spread out pumpkin wedges on the baking tray. Drizzle with 2 tablespoons of olive oil, sprinkle with chilli flakes, and season with salt to taste. Bake for 20 – 25 minutes until tender. Remove from the oven and set aside to cool.
3. Make dressing by whisking lemon juice with 3 tablespoons of olive oil. Set aside once mixed.
4. To assemble, place pumpkin and rocket leaves in a serving bowl and top with chopped cashew nuts. Drizzle the dressing, then toss to combine and serve.