Maple-glazed pumpkin & carrot salad

Maple-glazed pumpkin & carrot salad

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Maple-glazed pumpkin & carrot salad

The ingredient of Maple-glazed pumpkin & carrot salad

  1. 1kg Kent pumpkin, peeled, deseeded, reduce into 4cm pieces
  2. four carrots, peeled, reduce into 4cm pieces diagonally
  3. 2 garlic cloves, thinly sliced
  4. 2 tablespoons fresh lemon thyme leaves
  5. 2 tablespoons maple syrup
  6. 1 tablespoon olive oil
  7. three teaspoons wholegrain mustard
  8. 1 x 80g pkt child rocket leaves

The instruction how to make Maple-glazed pumpkin & carrot salad

  1. Preheat oven to 200C. Line a roasting pan with non-stick baking paper. Combine the pumpkin, carrot, garlic and thyme in the covered pan.
  2. Whisk together the maple syrup, oil and mustard in a jug. Drizzle over the pumpkin mixture and toss to combine. Season with salt and pepper.
  3. Roast in oven, turning from time to time, for forty mins or until the pumpkin and carrot are caramelised and tender. Set apart for 5 mins to cool barely.
  4. Add the rocket leaves to the pumpkin combination and gently toss until simply combined. Arrange on a serving platter and serve straight away.

Nutritions of Maple-glazed pumpkin & carrot salad

fatContent: 20.793 calories
saturatedFatContent: 1 grams fat
carbohydrateContent:
sugarContent: 3 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent:
cholesterolContent: 1 grams protein
sodiumContent:

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