Roasted pumpkin with rocket and toasted macadamia nuts makes a fabulous Australia Day salad.
Method
Step 1
Preheat the oven to 200°C and line 2 baking trays with foil.
Step 2
Arrange the pumpkin in a single layer on the baking trays. Drizzle with 2 tbs oil, scatter over the chilli flakes and season. Bake for 20-25 minutes until tender and lightly golden. Set aside to cool.
Step 3
Meanwhile, whisk lemon juice with the remaining 1/4 cup (60ml) oil, then season and set dressing aside.
Step 4
Place pumpkin in a serving bowl with the rocket and toasted macadamias. Drizzle with the dressing, then toss to combine and serve.
http://www.taste.com.au/recipes/28713/pumpkin+rocket+salad
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (73g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 179 | ||
Calories from Fat: 163 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.5mg | 0 % | |
Potassium 220.4mg | 6 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3.4g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 179
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