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roast pumpkin and herb salad

Name: Roast pumpkin and herb salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 1/3 cup (80ml) verjuice, warmed; 3/4 cup (120g) raisins; 900g small Jap (kent) pumpkin, peeled, cut into 3cm wedges; 1 lemon, 1/2 thinly sliced, 1/2 juiced; 1/4 cup (60ml) olive oil; 2 tbs pepitas, toasted; 1/2 bunch each, coriander, mint & flat-leaf parsley, leaves picked

www.delicious.com.au

Your Recipes

Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 6

Cost: $2.85 /serving

Author : delicious. team

family friendly dinner party recipes lemon

Ingredients

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1/3 cup (80 milliliters) verjuice, warmed3/4 cup (120 grams) raisins900 grams small Jap (kent) pumpkin, peeled, cut into 3cm wedges1 lemon, 1/2 thinly sliced, 1/2 juiced1/4 cup (60 milliliters) olive oil2 tbs pepitas, toasted1/2 bunch each, coriander, mint & flat-leaf parsley, leaves picked

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Instructions

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Step 1

Preheat oven to 200°C. Pour the verjuice over the raisins and set aside to cool.

Step 2

Arrange pumpkin and lemon slices on a baking paper-lined baking tray. Drizzle with oil, season, then roast for 35 minutes or until soft and caramelised. Set aside to cool. Reserve the oil from the baking tray.

Step 3

Strain verjuice, reserving raisins, and mix with lemon juice and reserved oil.

Step 4

Place, pumpkin, lemon, raisins, pepitas and herbs in a bowl and toss with dressing.