1 small pumpkin, peeled

3 tbsp olive oil

2 big handfuls rocket

2 x 125g feta, crumbled

For the vinaigrette

1 tbsp garlic infused oil

2 tbsp red wine vinegar

1 tbsp maple syrup

small handful mint leaves, chopped

Serves - 4


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. Add the garlic oil, 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 feta on 4 plates. Add mint to the vinaigrette.

Divide the pumpkin between the plates and drizzle with the vinaigrette.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Warm pumpkin & feta salad