Roast Pumpkin and Walnut Salad

This salad is incredibly easy to throw together and makes a great lunch and dinner. Walnuts are one of my favourite Omega-3 rich nuts. Omegas are essential when it comes to healing dry and irritate skin due to their ability to reduce inflammation and hydrate the skin from the inside out.

Ingredients (serves 3-4)

• 700g butternut pumpkin, peeled & cut into 2.5cm cubes
• Olive oil cooking spray
• 400g rocket
• ½ cup beetroot, sliced (optional)

Walnut Dressing

• 1 tablespoon extra-virgin olive oil
• 1 cup walnuts, roughly chopped
• 1 1/2 tablespoons lemon juice
• 1 garlic clove, crushed

Method

1.Preheat oven to 230°C. Line a large baking tray with baking paper. Place pumpkin, in a single layer, on tray. Spray with oil. Bake for 30 minutes or until golden and tender, turning halfway during cooking. Allow to cool on tray.

2.Make walnut dressing: Heat oil in a small, non-stick frying pan over medium heat. Add walnuts. Cook, stirring, for 5 minutes or until walnuts are lightly toasted. Remove from heat. Stir in lemon juice and garlic. Season with salt and pepper.

3.Combine rocket, beetroot (if using) and pumpkin in a serving bowl. Add dressing. Toss gently to combine. Serve.