Warm Spinach & Rocket Salad with Pumpkin & Hazelnuts- IGA Tasmania

Ingredients

• 150g Houston’s Farm Baby Spinach & Rocket
• 1 ½ cups peeled and cubed pumpkin (or sweet potato)
• 1/3 cup hazelnuts, roasted and roughly chopped (or walnuts)
• 1-2 tsp olive oil
• ¼ tsp ground cumin
• ¼ tsp sea salt
• 1 small garlic clove, crushed with a pinch of salt
• 1 1/2 tbsp virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp balsamic vinegar
• Black pepper to taste
• Pre-heat oven to 200°C.
• Toss cubed pumpkin with oil, cumin and salt in a bowl.
• Spread on an oiled oven tray and bake for 12-15 mins. Place in small bowl.
• In a large bowl, mix Baby Spinach and Rocket with hazelnuts.
• Make the dressing in a small pan:
• Heat oil, add garlic/salt, stir briefly (don’t burn the garlic).
• Add balsamic vinegar and lemon juice and stir.
• Remove from heat and add black pepper.
• Pour dressing over pumpkin and toss gently.
• Fold pumpkin/dressing through the leaf/nut mixture. Top with hazelnuts.
• Serve with roasted or grilled chicken.