Fonterra Food Services
Caramelised Balsamic Pumpkin, Beetroot and Parmesan Salad
100ml olive oil
40ml balsamic vinegar
1 tblsp brown sugar
2 cloves garlic, thinly sliced
1/2 teaspoon smoked paprika
500g baby beetroot, trimmed and cut into wedges
500g pumpkin, cut into 1cm thick slices
2 tblsp chopped flat leaf parsley
salt and freshly ground black pepper, to taste
60g rocket leaves
80g toasted pine nuts
125g Perfect Italiano Shaved Parmesan
Perfect Italiano Parmesan
Combine half the oil, 1 tblsp balsamic vinegar, sugar, garlic and smoked paprika.
Coat beetroot in half the balsamic mix and place in a baking paper-lined baking dish. Coat pumpkin in remaining balsamic mix and place in a separate lined baking dish. Bake at 180°C for 30 minutes or until tender.
Combine remaining olive oil and balsamic vinegar, parsley and seasonings to make a dressing.
Toss cooked vegetables, rocket and dressing until well coated. Divide between serving plates and sprinkle with pine nuts and Perfect Italiano Shaved Parmesan.

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