Roasted Pumpkin on Rocket Salad

A great salad, recipe when you have pumpkins in abundance in autumn & winter.

Serves: 4-6
Prep Time: 20 minutes
Cook Time: 20 minutes


  • 500gm pumpkin, cut into chunks
  • 60gm bag of Rocket
  • 1 cup RG Extra Virgin Olive Oil (EVOO)
  • 1 cup Verjus
  • Pinch of salt to taste
  • Pinch of Black Pepper to taste
  • 2 tbsp. Pumpkin Seeds toasted


  1. Preheat oven to 250C.
  2. Roast pumpkin on baking tray sprinkled with EVOO, a ½ cup of verjus, salt and pepper in a (high) 250C oven for 20 minutes or until tender and slightly caramelized.
  3. While pumpkin is roasting toast pumpkin seeds on a separate baking tray.
  4. Spread rocket leaves on flat platter and top with roasted pumpkin chunks.
  5. Blend ½ cup verjus and ½ cup EVOO and Verjus and immediately drizzle over pumpkin chunks and rocket.
  6. Scatter 2 tablespoons of toasted pumpkin seeds over salad and sprinkle with sea salt and black pepper.

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