Pumpkin salad

Name: Pumpkin salad
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 1 fresh pumpkin; 5 el extra virgin olive oil; 1 Red onion; 8 semi sundried tomatoes container 100 g; 75 g arugula; 1 el pumpkin seeds container 100 g; 2 el balsamic vinegar

Salad of pumpkin and arugula with sundried tomatoes.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ºC.
Halve the pumpkin, remove the seeds and the stringy inside with a spoon and cut the flesh in sections of 2 cm wide. Leave the shell.
Place the pumpkin on a griddle covered with parchment paper, drizzle with oil and sprinkle with salt and pepper.
Roast the pumpkin in the oven for 25-30 minutes until brown and done.
Chop the onion and cut the tomatoes into strips. Place the pumpkin and rocket on a plate. Carefully advance the onion, tomato and pumpkin seeds.
Sprinkle with balsamic vinegar and the oil. Season with salt and pepper. Yummy! .