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Pesto pumpkin salad

30 minutes (time)
Serves 4 (as a side)
    500g butternut pumpkin, peeled, seeds removed, cut into small cubes
  • Spray olive oil
  • 50g pine nuts
  • 200g rocket leaves
  • 150g cherry tomatoes, halved
  • 1 red onion, finely diced
  • 40g low fat feta cheese, crumbled
  • Pesto:
  • 1/2 clove garlic
  • 1/2 bunch fresh basil
  • 1 tablespoon pine nuts
  • 1 tablespoon parmesan cheese
  • 2 tablespoon olive oil
  • 1 teaspoon lemon juice
Preheat oven to 180°C. Line 1 baking tray with baking paper. Place pumpkin
on baking tray and spray with olive oil. Roast, turning once, for 30
minutes or until golden and tender. Set aside.

Meanwhile, to make pesto, place the garlic, basil, pine nuts, parmesan
cheese, and lemon juice in a food processor and process until finely
chopped. With the motor running, gradually add in olive oil until well
combined. Set aside

In a large bowl, toss the pine nuts, rocket, cherry tomatoes, red onion and
pumpkin. Add the feta and pesto and toss gently.

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