Method
- Roast pumpkin and red onion drizzled with olive oil and salt @ 200’ for 20 minutes or until golden – set aside to cool.
- To make dressing whisk all ingredients together.
- Assemble the salad and drizzle over dressing. Serve fresh.
Ingredients
Salad
- 400g pumpkin, diced
- 1 red onion, sliced
- 150g baby spinach
- 100g fresh bocconcini, roughly torn
- 100g rocket
- 1 tbsp olive oil
- pinch salt
Dressing
- 1/2 cup Rokeby Farms Natural Probiotic Yoghurt
- 1/2 juice lemon
- 1 tsp mustard
- 1 tsp maple syrup
