Warm honey-roasted pumpkin, silverbeet and currant salad

Cooking Vegetarian Warm honey-roasted pumpkin, silverbeet and currant salad

Serve this gluten-free honey-roasted pumpkin, silverbeet and currant salad with Christmas lunch or as fancy barbecue share plate.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
  2. Combine oil, honey, cumin and cinnamon in a large bowl. Season with salt and pepper. Add pumpkin. Rub to coat. Place pumpkin, in a single layer, on prepared tray. Sprinkle with sugar. Roast for 20 minutes or until golden and tender.
  3. Meanwhile, make Currant Dressing: Place currants, red wine vinegar and oil in a small bowl. Season with salt and pepper. Stir to combine. Set aside for 15 minutes or until currants soften slightly.
  4. Discard stalks from silverbeet. Roughly shred leaves. Place pumpkin and silverbeet in a serving bowl. Drizzle with dressing. Toss to combine. Sprinkle with fetta. Serve.

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2 tbsp extra virgin olive oil
2 tbsp honey
1 tsp ground cumin
1 tsp ground cinnamon
800g butternut pumpkin, peeled, cut into 1cm-thick wedges
1 tbsp brown sugar
1 bunch silverbeet
80g Danish fetta, crumbled
1/4 cup currants
2 tbsp red wine vinegar
1/4 cup extra virgin olive oil

Adv

Autors
Preparation time
30
Cooking time
20
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Vegetarian
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