This beautiful pumpkin and burrata salad is dressed in a zesty combination of orange juice, balsamic vinegar and garlic.
Ingredients
- 800g pumpkin, unpeeled, cut into wedges
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, unpeeled
- 2 tablespoons balsamic vinegar
- 1 tablespoon orange juice
- 1 bunch rocket
- 1 burrata cheese
- 1/2 red onion, thinly sliced
- 1/3 cup mint leaves
- 2 tablespoons pistachio, toasted
- 1 tablespoon pepitas, toasted
Method
- 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.
- Step 2Meanwhile, wrap garlic in foil. Roast along side pumpkin for 20 minutes or until tender.
- 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.
- 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
1450 kj
Energy
23g
Fat Total
8g
Saturated Fat
7.4g
Fibre
17g
Protein
42mg
Cholesterol
18mg
Sodium
8.3g
Carbs (sugar)
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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