Roast Pumpkin Salad by Shireen Anwer

Ingredients:

• Butternut pumpkin 400 gm
• Bulgarian feta 100 gm
• Pine nut toasted 45 gm
• Red onion sliced 2
• Balsamic vinegar 2 tbsp
• Brown sugar 1 tbsp
• Olive oil 2 tbsp
• Extra olive oil for dressing
• Extra vinegar for dressing
• Salt 1 pinch

Method:

1. First cut pumpkin into cubes and put in flat baking tray.
2. Now put olive oil, salt and black pepper.
3. Then keep in preheated oven on 180 degrees C for 25 minutes or until pumpkin becomes light brown.
4. For making caramelize onion: Heat oil in frying pan on low flame, put red onion sliced and salt and cook for 20 minutes until it becomes caramelized.
5. Do not stir continuously in pan. Remember it stir in unoften so that it does not stick.
6. When onion becomes caramelize, add brown sugar and balsamic vinegar and cook for 2-5 minutes.
7. Before serving, spread rocket leaves. Then put pumpkin and spread it. Then put bulgarain feta.
8. Now put caramelized onion and pine nuts.
9. Sprinkle olive oil and vinegar and serve it.