Warm pumpkin salad with cherry tomatoes and spring onions
- 800g pumpkin, peeled and cut into 3cm-4cm chunks
- 4 tbsp extra virgin olive oil
- Salt and pepper
- 1 bunch spring onions, trimmed
- 1 punnet cherry tomatoes
- ½ tsp chilli flakes (or to taste)
- 2 tbsp red wine vinegar
- 2 tbsp snipped chives
- ½ cup coriander leaves
Pre-heat oven to 200C.
Place pumpkin in an ovenproof dish, drizzle with two tablespoons olive oil, season with salt and pepper and roast for 15 minutes.
Add onions and tomatoes and roast for a further 15-20 minutes, or until pumpkin is tender.
Cool slightly and transfer vegetables to a bowl and add chilli, vinegar and remaining oil.
Toss gently to combine and scatter with chives and coriander. Serve with roast pork or chicken.
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