Roast pumpkin salad with ricotta and sage

Roast pumpkin, ricotta and sage salad

Ingredients
½ pumpkin, slice into wedges
1Tb paprika
1Tb sea salt
Olive oil
8 garlic cloves, optional
½ C flaked almonds
4Tb sage leaves
½ C almond milk Ricotta (see previous post for recipe)
2C rocket, washed

Sprinkle pumpkin with paprika and salt. Drizzle with olive oil and toss to coat.
Bake in 180° oven for ½ hour, turn half way and add garlic after 15mins.
Toast almonds in a dry fry pan for 3mins or until golden. Remove and set aside. Heat 1Tb olive oil in fry pan and add sage, fry until crisp approx. 20 seconds. Set aside on paper towel.

To assemble arrange pumpkin, rocket, peeled garlic and ricotta on a plate. Top with sage, almonds and a drizzle of olive oil.
Serves 4

FACT
Fresh sage leaves can be covered in olive oil and refrigerated for up to 3 weeks and oil will be flavored for use.