Winter Salad Of Roasted Pumpkin And Pancetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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... 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:
1. Preheat oven to 180degC
2. Remove ends of pumpkin, cut in half lengthwise and remove seeds. Cut into quarters lengthwise
3. 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
4. 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
5. Meanwhile, place honey, vinegar and oil in a small bowl and whisk to combine
6. Divide warm pumpkin and pancetta between plates, then pour a little dressing over rocket and scatter leaves over pumpkin
7. Top with parmesan and remainder of dressing
8. Serve immediately
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