30gramsflat leaf parsley- about 1/4 of a bunch of parsley
2tspchilli flakes- you can add more if you want it spicier!
salt & pepperto season
2tbspextra virgin olive oilfor roasting the pumpkin
3tbspextra virgin olive oil
1tbsphoneyor maple syrup
Preheat oven to 180˚C. Cut the pumpkin in to thin wedges. Place on a lined baking tray, drizzle over olive oil. Sprinkle on spices, salt and pepper. Toss around in the seasoning and then spread out evenly across the tray.
Bake the pumpkin for approximately 30-40 minutes or until soft, but not falling apart. Set aside to cool.
Prep the salad ingredients. Rinse the rocket and the parsley. Trim the rough thick inner stems from the parsley, and roughly tear up. Trim and finely slice the spring onions.
Assemble the salad. Layer the pumpkin wedges and rocket in a large salad bowl. Break the goats cheese into little chunks and distribute over the top of the salad. Scatter over the spring onions, flaked almonds, chilli flakes and parsley.
For the dressing, combine the extra virgin olive oil, balsamic vinegar and honey in a small jar, and shake to combine. Pour over the salad just before serving.
*Need a dairy free option? You can replace the goats cheese for nuts, seeds or legumes. Try 1/3 cup walnuts or 1/3 cup pumpkin seeds, or 1/2 cup chickpeas.*For a nut-free version, swap the slivered almonds to sunflower seeds.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @moniquecormacknutrition on Instagram!