8
ROASTED PUMPKIN AND RED PEPPER SALAD
Serves 2-4
Ingredients:
800g butternut pumpkin, peeled
2 tsp olive oil
2 sprigs thyme salt and pepper
2 red pepper, sliced
1 tbsp sherry vinegar/red wine vinegar
50g rocket leaves
150g goat’s cheese (soft)
50g pumpkin seeds
Method:
1. Preheat air fryer at 200°C.
2. Cut the pumpkin into 25mm cubes.
3. Mix the pumpkin, oil and thyme in a bowl.
4. Season with salt and pepper.
5. Put the mixture in the basket.
6. Cook for 20 minutes.
7. Shake the basket half way through cooking.
8. Add the peppers.
9. Cook for 10 minutes.
10. Put the mixture in a serving dish.
11. Leave to cool for 10 minutes.
12. Add the vinegar and rocket leaves and toss to combine.
13. Crumble the goats cheese and pumpkin seeds over the top.
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