A colourful Autumn creation that can be served warm or cold. The combination of feta, pomegranate, pumpkin and beetroot is beautifully refreshing and is sure to brighten up a cold Autumn day.
Ingredients
Salad
700g Diced pumpkin (roughly 2cm cubes)
2 Tsp olive oil
250g Cooked beetroot, diced
280g Rocket
1 Pomegranate, seeded
5 Cubes BioMarinated
Dressing
1/3 Cup olive oil (you could use the oil from the BioMarinated jar if you like)
2 Tbsp balsamic vinegar
2 Tbsp Dijon mustard
2 Tbsp honey
Salt and pepper to taste
Method
1. Preheat oven to 200°C.
2. Line a baking tray with baking paper and scatter the pumpkin on the tray. Drizzle with oil and place in the oven for 20 mins or until tender. Check at 10 minutes and flip pumpkin to cook evenly. Once cooked, set aside.
3. While cooking, make up your salad dressing by combining all dressing ingredients in a jar and shaking until combined. Set aside.
4. Place pumpkin, beetroot, rocket and pomegranate seeds in a bowl and toss to combine. Place pumpkin on top and crumble BioMarinated over it. Add dressing and toss to combine.
Enjoy!