Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 8 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
8
- 1 cloves garlic, crushed
- 1 1/2 cup basil leaves (plus small basil leaves to serve)
- 8 small beetroot, trimmed
- 1kilograms pumpkin
- 1 lemon, 1/4 cup juiced
- 1/2 cup pecans, toasted
- 8 slice crusty wholegrain bread
- 1 cup capsicum, roasted
- 2tablespoons olive oil
- 1/2 cup extra virgin olive oil
- 270grams salad leaves
Nutrition per serving
1340kJ
Protein
7.5grams
Sugars
15.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 200°C. Combine beetroot and 1 tbs olive oil in a baking dish. Season well. Bake for 1 hour or until tender. Cool, peel and cut into wedges.
Step 2 of 5
De-seed and cut pumpkin into wedges. Combine with 1 tbs olive oil. BBQ over a low heat, turning occasionally, for 20 minutes or until tender. Cool.
Step 3 of 5
Meanwhile, combine basil leaves, lemon juice and garlic clove in a food processor until finely chopped. With the motor running, add 1/2 cup extra virgin olive oil in a thin steady stream until smooth.
Step 4 of 5
Place beetroot, roasted capsicum and Italian salad mix in a large bowl. Add dressing and combine well. Scatter over toasted pecans and small basil leaves.
Step 5 of 5
Serve with a slice of crusty wholegrain bread.
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