A delicious salad made using my Countertop Convection Oven. Two of the essential ingredients were made in the convection oven. This is a really simple salad to make that uses the ease of cooking in the convection oven to make a lovely salad.
- Pine Nuts
- Mixed Salad Leaves
- Honey Mustard Dressing
I used butternut pumpkin for this salad but any pumpkin that is delicious roasted can be used. I would also recommend Jap and Kent pumpkin. I peeled and cut about 500 grams of pumpkin and cut and cubed it. Cut up into larger cubes to make sure it holds together. It’s much easer to cut up larger pieces then realise your smaller cubes are falling apart. I put it into a shallow glass tray I use for roasting vegetables, mixed it with some olive oil, salt and pepper and placed it in the oven for 20 minutes at 180o C/360o F. Whilst the pumpkin is cooking, I prepare the Honey Mustard Dressing.
Honey Mustard Dressing
- 1 tsp Dijon mustard
- 1 tsp Wholegrain mustard
- 1 Tbs honey
- 1 Tbs white wine vinegar ( you can also use Cider or White Balsamic Vinegar)
- 2 Tbs olive oil
- salt and fresh ground black pepper to taste
Put all the ingredients into a screw top jar and shake it mix. It will keep in the fridge nicely. I’m not sure how long because I keep using it.
Note: This is a sweet dressing. If you don’t like sweet dressings, just reduce the amount of honey. When I first made it, the amount of honey was double what I have here because I found the recipe on a website. I added wholegrain honey mustard to my dressing. Each salad dressing is personal and you should change it to meet your own taste.
Now go through your salad and rocket leaves. Pick out any leaves that are not fresh. If you have a salad spinner, put all the salad and rocket leaves into the spinner, fill it with water and swirl the leaves, then drain the water. Spin the leaves dry and put aside waiting on the pumpkin to finish cooking.
I like Greek Feta for this salad. Cut into cubes. If the pumpkin has finished cooking, take it out of the oven and put aside to cool slightly. I rinse and dry the dish I used and put the pine nuts onto it to roast. The first time you do this, you will need to watch the nuts because each oven is different. I cooked mine for about 5 minutes using the same temperature for the pumpkin. I mix the salad leaves, rocket, feta and pine nuts into a bowl, then add the dressing and give it another mix. I put the salad mix onto a plate and place the pumpkin on top with a final drizzle of the dressing. Enjoy your Pumpkin Feta Rocket and Pine Nut Salad.
- Finely sliced red onion.
- Haloumi instead of Feta
- Sweet Potato instead of pumpkin or even combined
This is a delicious salad and will be one of my favourites for summer. You can cook all of this the night before and have it ready to take to work or on a picnic the next day.