Christmas recipes 2015: Day 24 Roast pumpkin salad
DAY 24
Vegetables don't have to mean stodge. That said, here's a great chance to "beef up" a salad with some pumpkin ...
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Roast pumpkin salad
- Kent pumpkin - chopped into bite-size pieces.
- Prosciutto
- Persian fetta
- Mixed lettuce leaves
- Toasted pine nuts
- Caramelised balsamic vinegar for a dressing (optional)
(Quantity of ingredients varies depending on servings)
Method:
►Roast the pumpkin, cook prosciutto until crispy then break up into pieces.
►Mix warm pumpkin, prosciutto and mixed lettuce into a salad bowl, break up fetta over the top and scatter pine nuts.
►Add dressing.
Recipe: Country Women's Association, Moree
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