Recipe

Winter Salad Of Roasted Pumpkin And Pancetta Recipe

	Wrigggit / All my dishes 1 year, 1 month ago This is great to make with leftover pumpkin from a roast. This is YUM as a lunch, or have with a steak for dinner. Serve with crusty bread.If you like pumpkin, you'll love this... Prep:5m Cook:15m Servings:4	Wrigggit
	pumpkin winter salad

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Ingredients

1 butternut pumpkin, unpeeled

5 tbspn extra virgin olive oil

1 tsp fresh thyme- leaves only

1 small dried chilli, crushed

sea salt and cracked pepper

16 slices flat pancetta

1 tbsp honey

3 tbsp balsamic vinegar

4 handfuls rocket or other salad leaves

shaved parmesan, to serve

Directions

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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