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Warm salad of roasted pumpkin

  • 150g mixed leaves
  • 50g baby spinach leaves
  • 50g snowpeas
  • 50g baby rocket leaves
  • 1 tbsp fresh basil, torn

  • 1 tsp balsamic vinegar
  • 2 tbsp lemon juice
  • 1 tbsp extra virgin camellia tea oil
  • 1 tsp soy sauce
  • black pepper to taste
  • ¼ Qld blue pumpkin, chopped and roasted
  • 100g pecorino shaved

After roasting, remove pumpkin from oven and allow to cool for 10 minutes. In a large bowl, arrange greens and basil leaves. Toss through dressing ingredients. Arrange on plates, then add pumpkin and top with shave pecorino. Serves 4

Warm salad of roasted pumpkin

By: The WellBeing Team

The warm salad of roasted pumpkin, snowpeas and peccorino cheese is the perfect winter healthy meal idea.


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Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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