Pumpkin and rocket salad with herb stuffing crumbs
Prep
30m
Cook
40m
serves
8
Ingredients (13)
- 1/2 butternut pumpkin (about 500g), peeled, cut into 3cm cubes
- 140ml olive oil
- 100g day-old sourdough bread, crusts removed, torn
- 80g pancetta, chopped
- Grated zest of 1 lemon, plus 2 tablespoons juice
- 2 garlic cloves, chopped
- 1 tablespoon thyme leaves
- 1 cup flat-leaf parsley leaves
- 2 teaspoons rosemary leaves
- 2 teaspoons chopped sage leaves
- 2 butter lettuces, leaves separated
- 100g wild rocket
- 1 cup (80g) grated parmesan
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat the oven to 180°C and line a baking tray with baking paper.
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2.Drizzle pumpkin with 2 tablespoons oil, tossing to coat. Season well, then spread onto the lined tray. Roast the pumpkin for 40 minutes, turning once, or until tender and golden brown. Allow to cool.
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3.Meanwhile, place the sourdough, pancetta, lemon zest, garlic and herbs in a food processor and pulse until coarse crumbs. Heat 2 tablespoons olive oil in a large frypan over medium heat and fry crumbs for 6-8 minutes, stirring occasionally, until golden brown. Drain on paper towel.
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4.Combine lemon juice and remaining 1/4 cup (60ml) olive oil and season.
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5.Arrange the lettuce and rocket on a platter and scatter with pumpkin. Drizzle with the dressing and sprinkle with the parmesan and half the seasoned crumbs.
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6.Toss at the table just before serving and scatter with remaining crumbs.
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