BALSAMIC PUMPKIN, BEETROOT & ONION SALAD

SERVES 6 (AS A SIDE) PREP 20 MINS COOK 30 MINS

✦ 1kg Jap pumpkin, peeled, seeded, cut into chunks

✦ ¼ cup olive oil

✦ 1 bunch baby beets, trimmed, scrubbed, halved, leaves retained

✦ 2 red onions, cut into thick wedges

✦ 80g baby rocket

✦ 100g white Castello cheese, crumbled

✦ balsamic glaze, to serve 1 Preheat oven to 200°C. 2 Place pumpkin in a large baking dish. Drizzle with oil and season. Toss well. Bake 15 mins.

3 Add beetroot and onion, basting with a little oil. Bake for a further 10-15 mins until pumpkin is golden, and beetroot and onion are tender.

4 Toss vegetables in a serving bowl with rocket and reserved beetroot leaves. Dot with cheese and drizzle with glaze to serve.