INGREDIENTS
150g pumpkin, chopped into 1cm thick pieces
1 red capsicum, deseeded & thickly sliced
2TBSP olive oil
1 TBSP maple syrup
1 lemon juiced
1 cup rocket small
handful roasted almonds, chopped
PROCEDURE
Heat pan over med-high heat, add oil and cook pumpkin & capsicum for 6 minutes, turning until slightly charred. Set aside
Make dressing with oil, maple syrup & lemon.
Make salad, add dressing and sprinkle with almonds
PREP TIME
Prep | 5 m
Cook | 6 m
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