Roast pumpkin & snow pea salad
- Preparation time: 10 minutes
- Cooking time: 15 minutes
800g baby kent pumpkin, peeled, seeded and sliced into wedges
150g snow peas, trimmed and halved lengthways
¼ cup walnuts
1 tbsp olive oil
Olive oil cooking spray
2 tbsp balsamic vinegar
75g baby spinach leave
1 tsp honey
1. Preheat oven to 180*C. Line a roasting tray with a sheet of baking paper.
Place the pumpkin on the tray and spray with oil; bake for 40 minutes or
until golden brown and cooked. Set aside to cool.
2. Place the snow peas in a heatproof bowl and cover with boiling water. Set
aside for 30 seconds, drain immediately and refresh under cold running water.
Heat a non-stick frying pan over a moderate heat and toast the walnuts for 3 minutes.
Set aside to cool.
3. Arrange the baby spinach, roast pumpkin, snow peas and walnuts on serving plates.
Whisk together the olive oil, balsamic vinegar and honey. Season and drizzle over the salad.