Pumpkin Seed Salad
A crisp, nutrient-dense salad featuring peppery rocket, crunchy toasted pumpkin seeds, and a sharp lemon-honey vinaigrette.
10 min
Cook time
2
Servings
Easy
Difficulty
~440
Calories
Nutrition (per serving)
440
Calories · kcal
15
Protein · g
9
Carbs · g
38
Fat · g
Ingredients
- rocket — 150g
- pumpkin seeds — 60g
- extra virgin olive oil — 40ml
- lemon juice — 20ml
- runny honey — 10g
- parmesan cheese (shaved) — 30g
Method
- 1
Place the pumpkin seeds in a small dry frying pan over medium heat and toast for 3-5 minutes, tossing frequently until golden and fragrant. Remove from heat immediately to prevent burning.
- 2
In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, and honey until emulsified.
- 3
Place the washed and dried rocket in a large serving bowl.
- 4
Drizzle the dressing over the rocket and toss gently to coat.
- 5
Top the salad with the toasted pumpkin seeds and shaved parmesan cheese before serving.
Allergens to check
Dairy
Why this works
The bitterness of the rocket is perfectly balanced by the sweet, nutty crunch of toasted pumpkin seeds and the acidity of the citrus vinaigrette, while the parmesan adds a necessary savoury umami depth.
Equipment
small frying pan, small mixing bowl, large serving bowl, whisk
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