Roast Broccoli and Pumpkin Salad

Recipe

Ingredients

1 head of broccoli, cut into florets

16 brussels sprouts, halved

1 2-inch slice of pumpkin, skin removed, chopped into large chunks

2 tablespoons of ghee (melted if solid)

pinch of salt

1/4 red onion, sliced into thin crescents, seperated

fresh rocket

feta cheese

Method

Preheat the oven to 200C. Place chopped broccoli, brussels sprouts and pumpkin in oven-proof dishes. Pour melted ghee over the vegetables and toss to coat. Sprinkle with a pinch of salt and bake in hot oven for 30 mins, or until cooked. Leave vegetables to cool for 30 mins. Once vegetables are cooled, slice the red onion thinly and chop feta into cubes. Toss the vegetables with the rocket and onion and feta.

I didn't use a dressing for this salad as the vegetables had enough ghee from the roasting which covered the rocket nicely. I also found that the roasted pumpkin came apart a little at its edges which also gave the rest of the salad a really creamy texture.