1 small pumpkin, sliced
3 tbsp olive oil
2 big handfuls rocket
2 x 125g balls mozzarella, torn
For the vinaigrette
1 tbsp garlic infused oil
2 tbsp red wine vinegar
1 tbsp maple syrup
small handful mint leaves, chopped
Heat oven to 200C/180C fan/gas 6. Slice the pumpkin into 3cm pieces.
Place on a large, greased baking tray and drizzle with 1 tbsp of the oil.
Season well and roast for 25 mins or until golden.
While the pumpkin is roasting, make the vinaigrette.
Heat the remaining oil in a small pan.
Add the garlic infused oil, keeping the heat low, add the vinegar and maple syrup.
Return to the heat for 1 min, whisking until the vinaigrette becomes syrupy, then set aside.
To serve, arrange the rocket and mozzarella on 4 plates.
Add mint to the vinaigrette. Divide the pumpkin between the plates and drizzle with the vinaigrette.
Recipe adapted from: Good Food