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

Vegetarian Gluten Free and Low FODMAP Recipe -  Warm pumpkin & rocket salad
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