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Winter Salad of roasted pumpkin and pancetta Recipe

Ingredients

How to make it

  • Preheat oven to 180degC
  • Remove ends of pumpkin, cut in half lengthwise and remove seeds. Cut into quarters lengthwise
  • Spray a baking tray with oil spray and lay pumpkin pieces side by side. Drizzle oil over teh top, sprinkle thyme and chilli and seasoning. Bake 10 mins
  • Remove from oven and lay pancetta on top of pumpkin. Continue to bake for 2-5 mins or until pancetta is crispy and pumpkin is soft Remove from oven and set aside to cool slightly
  • Meanwhile, place honey, vinegar and oil in a small bowl and whisk to combine
  • Divide warm pumpkin and pancetta between plates, then pour a little dressing over rocket and scatter leaves over pumpkin
  • Top with parmesan and remainder of dressing
  • Serve immediately

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The Cook

wrigggit Perth, Australia

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