Pumpkin & Rocket Salad

 

ingredients

Approx 1 kg pumpkin, diced

250g rocket leaves

3 tbs pumpkin seeds

1 tbs olive oil

dried oregano

salt

pepper

chilli flakes

100g light feta cheese, diced or crumbled

seeds from half a pomegranate.

Method

Put pumpkin on a baking tray. Toss with olive oil, oregano, salt, pepper and chilli flakes. Bake at approc 190C until cooked through and golden, approx 40 minutes.

Toast the pumpkin seeds in a hot dry pan until they are lightly golden and begin to make a popping sound.

Take a container and put in 1/3 of the rocket. layer with 1/3 pf the baked pumpkin, 1/3 of teh toasted seeds, 1/3 cheese and 1/3 pomegranate seeds.

Repeat with 2 more layers of each.

Serve with your favourite lean protein and a drizzle of flaxoil and balasamic vinegar if you like.