- 1 red onion
- 1 bunch broccolini
- 1/2 pomegranate, arils removed
- 120g bag of rocket
- 1/2 small pumpkin with skin on
- 1 tb Cobram Estate Extra Virgin Olive Oil
- 1/2 clove garlic
- 1 tb pomegranate molasses
- 1 tb lemon juice
- 1 tsp maple syrup
- 3 tb Cobram Estate Extra Virgin Olive Oil
- Sea salt & fresh black pepper
1- Pre-heat the oven to 180°C.
2- Cut the pumpkin into slices or chunks, cut the red onion into quarters leaving the skin on, and toss them all in a bowl with a tablespoon of Cobram Estate Extra Virgin Olive Oil, a pinch of sea salt and plenty of black pepper. Spread out on a non-stick baking tray and roast for 30 mins, turning over about half way through cooking to caramelise nicely all over. This can be done ahead of time and left at room temperature covered with foil. You can also use straight away for a warm version of this salad.
3- Steam or microwave the broccolini for a minute and then plunge into iced water to stop cooking. This will maintain bite and the vibrant green of the vegie.
4- In a blender blitz the garlic, pomegranate molasses, lemon juice and maple syrup with 3 tablespoons of Cobram Estate Extra Virgin Olive Oil and a tablespoon of pomegranate arils (the correct name for the seeds).
5- In a bowl toss the rocket and broccolini with half of the dressing to coat and then place into your serving bowl. Scatter over the roast veggies and the remaining pomegranate arils. Drizzle with the remaining dressing and serve straight away.
With special thanks to our friend Dr. Joanna McMillan