This is a pure vegetarian meal and a healthy one too. A great salad for any time of the day along with any meal or could be even had for a snack to keep you full and yet healthy.
Olive Oil – 10 ml
Brown Sugar – 1 tbsp
balsamic Vinegar – 1/4 tbsp
Garlic thinly sliced – 2 cloves
Smoked paprika – 1/2 tsp
Chopped parsley – 2 tbsp
Pumpkin – 500 gm cut into small pieces
Beetroot – 150 gm cut into small pieces
Rocket leaves – 60 gm ( you could use leaves any of your choice.)
Toasted Nuts – 1/2 cup ( almonds, walnuts, cashew nuts , pine nuts anything of your choice)
Parmesan Cheese – 125 gm
. Combine half the oil, vinegar, sugar , garlic and the paprika together .
. Coat the beetroot with this mixture and place it in a baking dish, already set. follow the same for pumpkin also.
. Bake at 180 degree C for about 30 minutes.
. For the dressing : combine the remaining olive oil, vinegar, parsley,and the seasonings.
. Toss all the ingredients in a bigger bowl and garnish with pine nuts and Parmesan cheese.
. Serve Chilled.