Serves
2
Prep Time
10 minutes
Cooking Time
25 minutes
Ingredients
- 250g peeled pumpkin, roughly chopped
- 8 mini roma tomatoes
- 2 x 90g can John West Deli Tuna – Extra Virgin Olive Oil Blend & Pink Salt, drained and oil reserved
- 60g rocket
- 50g fetta, crumbled
- 1 tablespoon toasted flaked almonds
Method
STEP 1Toss pumpkin and tomatoes in 2 teaspoons reserved tuna oil. Remove tomatoes and set aside.
STEP 2
Place pumpkin in a single layer on a baking paper lined tray and cook in a preheated oven at 220°C for 25 minutes. Add tomatoes to the tray during the last 5 minutes of cooking. Cook until tomatoes are blistered and pumpkin is golden. Cool to room temperature.
STEP 3
Place rocket on a serving plate, top with pumpkin, tomatoes, fetta and flaked John West Deli Tuna. Drizzle with remaining tuna oil and sprinkle with almonds. Serve immediatly.
Tips
Drizzle salad with balsamic vinegar, if desired.