WILD ROCKET & ROASTED SQUASH SALAD WITH A WHIPPED FETA DRESSING

Pre-heat the oven to 180 degrees, remove the skin from the squash or butternut pumpkin and cut into bite sized pieces, toss with a little olive oil, garlic, rosemary and seasoning.

Arrange the squash on a lined roasting tray and cook for 12-15 minutes or until tender and starting to caramelise, set aside to cool a little.

In a small bowl whisk half the feta, yoghurt, lemon zest and juice until smooth and creamy then season to taste.  

Arrange the Wild Rocket on a serving platter or individual shallow bowls. Top with the warm roasted pumpkin, sprinkle with pine nuts and pomegranate seeds then crumble over the remaining feta and drizzle over dressing.

WILD ROCKET

Peppery, nutty and full of flavour. Try tossing this zingy leaf through your favourite salad, add to a pizza or mix through pasta to amp up the taste.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• check Source of Vitamin A

SQUASH

Our squash’s unique chestnut flavour and vibrant colour enhances any meal. Use it in delicious soups, pastas, and pies, or bake it into moist cakes and breads.

• wb_sunny Dec – Jun
• grass Gisborne & Chertsey
• check Source of Dietary fibre
• check Source of Folate. Potassium. Vitamin A & Vitamin E

• 1 bag LeaderBrand Wild Rocket
• 1kg squash or butternut pumpkin
• 1-2 tablespoons olive oil
• 1 clove garlic, crushed
• 1 sprig rosemary, finely chopped  
• Salt & pepper
• 50 gms creamy feta, reserve some for garnish
• ½ cup greek yoghurt
• 1 lemon zest + juice
• ¼ cup toasted pine nuts
• ¼ cup pomegranate seeds
• Salt & pepper