Maple-Glazed Pumpkin & Carrot Salad
Preheat oven to 200C. Line a roasting pan with non-stick baking paper. Combine the pumpkin, carrot, garlic and thyme in the lined pan.
- Cook50 min
- Total50 min
- Serves4
- LevelIntermediate
Ingredients
- 1kg Kent pumpkin, peeled, deseeded, cut into 4cm pieces
- 4 carrots, peeled, cut into 4cm pieces diagonally
- 2 garlic cloves, thinly sliced
- 2 tbsps. fresh lemon thyme leaves
- 2 tbsps. Maple syrup
- 1 tbsp. olive oil
- 3 tsps. wholegrain mustard
- 1 x 80g pkt baby rocket leaves
Method
- Preheat oven to 200C. Line a roasting pan with non-stick baking paper. Combine the pumpkin, carrot, garlic and thyme in the lined pan.
- Whisk together the maple syrup, oil and mustard in a jug. Drizzle over the pumpkin mixture and toss to combine. Season with salt and pepper.
- Roast in oven, turning occasionally, for 40 minutes or until the pumpkin and carrot are caramelised and tender. Set aside for 5 minutes to cool slightly.
- Add the rocket leaves to the pumpkin mixture and gently toss until just combined. Arrange on a serving platter and serve immediately.
