Pumpkin, Rocket And Pomegranate Salad

1. 1

   Bake the pumpkin pieces in half the olive oil until tender - about 30 minutes.

2. 2

   Allow to cool.

3. 3

   Fry the walnuts in a spoonful of oil, drain on kitchen paper and allow to cool.

4. 4

   Chop the walnuts roughly.

5. 5

   Extract the seeds from the pomegranate, either by banging it with a spoon (f you like pomegranate juice spattered all over the kitchen) or by gently separating the segments. Be sure all the pith is removed.

6. 6

   Combine the remaining oil with the balsamic vinegar, garlic and salt and pepper.

7. 7

   Put the rocket into a flat bowl, place the pumpkin on it.

8. 8

   Sprinkle the pomegranate seeds over the pumpkin, then the walnuts, and dress with the oil and vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.