Pumpkin, Rocket And Pomegranate Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups pumpkin, cut into 1 inch cubes
• 1/2 cup olive oil
• 2 cups baby rocket
• 1 pomegranate, seeded
• 2 tablespoons walnuts, shelled
• 1 teaspoon balsamic vinegar
• 1 garlic clove, finely minced
• salt
• pepper

Recipe

• 1 bake the pumpkin pieces in half the olive oil until tender - about 30 minutes.
• 2 allow to cool.
• 3 fry the walnuts in a spoonful of oil, drain on kitchen paper and allow to cool.
• 4 chop the walnuts roughly.
• 5 extract the seeds from the pomegranate, either by banging it with a spoon (f you like pomegranate juice spattered all over the kitchen) or by gently separating the segments. be sure all the pith is removed.
• 6 combine the remaining oil with the balsamic vinegar, garlic and salt and pepper.
• 7 put the rocket into a flat bowl, place the pumpkin on it.
• 8 sprinkle the pomegranate seeds over the pumpkin, then the walnuts, and dress with the oil and vinegar.