WARM AUTUMN SALAD

 
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Ingredients for two servings 

Salad

  • One bag of rocket (200g),

  • 2 Whole beetroots,

  • 20 slices of Pumpkin,

  • Olive oil for roasting

  • 1x small cup of Pine nuts,

  • ½ cup parmesan shavings 

Dressing

  • 4 tablespoons of avocado oil. Check out @hutergatherer

  • 4 tablespoons of Jones honey ACV (any of our blends work in this dressing but the sweetness of the conservation honey in this blend works especially well)

  • 1 teaspoon of peanut butter, zest of half a lemon 

  • ½ a clove of garlic crushed, a twist of pepper and a pinch of sea salt.

Method

Set the oven to 220c. 

Cut the pumpkin and the beetroot into equally thick slices approx 3mm thick. Leave the skin on both. Arrange onto separate roasting trays and drizzle with olive oil, sprinkle with sea salt and a twist of black pepper and roast for approx 15-20 mins. Remove when soft and browning on the edges. 

Take a jar with a lid and measure all the dressing ingredients into the jar and give it a really good shake. 

Toast the pine nuts in a frying pan until golden on both sides 

Put the rocket in a bowl and pour over the salad dressing and cover all the leaves well. Transfer between two bowls. Arrange the warm roasted pumpkin and beetroot on top of the dressed leaves followed by the toasted pine nuts and shavings of parmesan on top… Enjoy!

 
 
RecipeAnna JonesrecipeComment