- 0:15 Prep
- 0:35 Cook
- 4 Servings
- Capable cooks
This beautiful pumpkin and burrata salad is dressed in a zesty combination of orange juice, balsamic vinegar and garlic.
Ingredients
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800g pumpkin, unpeeled, cut into wedges
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2 tablespoons extra-virgin olive oil
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2 garlic cloves, unpeeled
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2 tablespoons balsamic vinegar
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1 tablespoon orange juice
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1 bunch rocket
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1 burrata cheese
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1/2 red onion, thinly sliced
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1/3 cup mint leaves
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2 tablespoons pistachio, toasted
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1 tablespoon pepitas, toasted
Method
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Step 1Preheat oven to 200C or 180C fan. Line a large baking tray with baking paper. Place pumpkin on tray. Drizzle with half of oil and season. Toss to coat and arrange in a single layer. Roast for 35 minutes.
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Step 2Meanwhile, wrap garlic in foil. Roast along side pumpkin for 20 minutes or until tender.
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Step 3Combine remaining oil with vinegar and orange juice in a small bowl. Being careful not to burn yourself, open garlic parcel. Squeeze out flesh and discard skin. Add flesh to dressing and season. Whisk with a fork to combine.
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Step 4Arrange rocket, roasted pumpkin, burrata and red onion on a serving plate. Drizzle over dressing. Top with mint, pistachios and pepitas.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
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1450 kj
Energy
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23g
Fat Total
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8g
Saturated Fat
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7.4g
Fibre
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17g
Protein
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42mg
Cholesterol
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18mg
Sodium
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8.3g
Carbs (sugar)
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21.3g
Carbs (total)
All nutrition values are per serve
Notes
Burrata is a ball of mozzarella filled with cream. It can be found in most delis.
- Author: Lucy Nunes
- Image credit: Craig Wall
- Publication: Taste.com.au
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