Roast pumpkin, fetta and rocket salad

Ingredients

•500g peeled pumpkin, such as grey or butternut, cut into 3cm pieces
•50ml extra virgin olive oil
•Salt and pepper, to taste
•160g fetta
•160g wild rocket leaves
•½ red onion, thinly sliced

Yuzu dressing

•1 tablespoon yuzu or lemon juice
•1 eschalot, finely chopped
•50ml extra virgin olive oil
•Salt and pepper, to taste

Method

1.      Preheat oven to 200°C.
2.      Scatter pumpkin onto a tray lined with baking paper, in a single layer. Drizzle with olive oil, season with salt and pepper, and toss to coat.
3.      Roast in the oven for 15 minutes or until soft. Remove from oven and set aside to cool.
4.      Meanwhile, for the yuzu dressing, place yuzu juice and eschalot in a bowl. Using a stick blender or whisk, slowly add oil in a thin, steady stream, blending until emulsified and combined.  Season to taste.
5.      To serve, combine pumpkin, fetta, rocket and onion in a large serving bowl, drizzle with dressing and toss to coat.

sumber dari: masterchef.com.au