Roast pumpkin, pine nut and fennel salad Recipe

[Guest guest]

Roast Pumpkin, Pine Nut and Fennel Salad

Source: readysteadycook.ten.com.au, Recipe by: Jacqui Gowan

 

 

1/4 small pumpkin, peeled and seeds removed

olive oil

1/4 cup pine nuts

1 fennel bulb, shaved

1/4 cup mixed fresh herbs

1 apple, cored and diced

salt and pepper, to taste

 

 

1. Preheat the oven to 200 C (390 F) fan forced.

 

2. Cut the pumpkin into small chunks and place in a medium bowl, cover

and microwave on High/100% for 6 to 8 minutes or until tender. Drain.

Place the pumpkin on a baking tray and drizzle with olive oil, season

with salt and pepper, and then roast in the oven for 8 to 10 minutes

or until golden.

 

3. Heat a frying pan over medium heat, toast pine nuts, stirring

continuously, for 1 to 2 minutes or until golden.

 

4. Combine the roast pumpkin, pine nuts, fennel, herbs and apple in a

bowl, drizzle with olive oil and season with salt and pepper. Toss

gently. Serve.