Pumpkin and Beetroot Parmesan Salad

Ingredients

• 100ml olive oil
• ¼ cup balsamic vinegar
• 1 tbsp brown sugar
• 2 cloves garlic, thinly sliced
• ½ tsp smoked paprika
• 500g baby beetroot, trimmed, cut into wedges
• 500g pumpkin, cut into 1cm thick slices
• 2 tbsp chopped flat leaf parsley
• salt and freshly ground black pepper, to taste
• 60g rocket leaves
• 1/3 cup toasted pine nuts
• 125g Perfect Italiano™ Parmesan, shaved

Method

1. Combine half the oil, 1 tablespoon balsamic vinegar, sugar, garlic and smoked paprika together.
2. 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.
3. Combine remaining olive oil and balsamic vinegar, parsley and seasonings to make a dressing.
4. Toss cooked vegetables, rocket and dressing, until well coated. Divide between serving plates and sprinkle with pine nuts and shaved parmesan.