Beetroot, roast pumpkin and rocket salad.
Serves 4 @ 2 points
440 g peeled butternut pumpkin, peeld, seeded and cut into 2cm chunks
120g baby rocket leaves
1 small red onion, thinly sliced
50g reduced fat feta cheese, crumbled
440 g canned baby beetroot, cut into bite sized pieces
2 tsp olive oil
1 tbs white wine vinegar
2 tsp sweet chilli sauce
1 tbs pine nuts, toasted
1. Preheat oven to 200 degrees. Place pumkin on a lined baking tray and spray with oil. Bake for 20 mins or until golden and tender. Turn once during baking. Cool for 5 mins.
2. Combine rocket, onion, feta and beetroot in a large bowl.
3. Combine oil, vinegar and chilli sauce in a seperate container and mix well.
4. Add pumpkin and pinenuts to salad. Toss with dressing prior to serving.
I have bought some great salad containers from Howards Storage World that have a dressing lid built into the container so you can keep dressing seperate to salad until eating so it doesn't go soggy.
I also like doing fun stuff with fruit to encourage my class to eat fruit during snack break such as
I made these last night for the boys as we had a bbq. They love the choc-hazelnut sauce from the new WW Easy cookbook. Just heat two tablespoons of nutella with a tablespoon milk. Can be drizzled over fruit kebabs or used as a dunking dip.
I know vegies aren't everyones cup of tea, although I love them. I was interested to read this blog that offers some fabulous tips for cooking with veges I don't like veggies. Lots of new ways I am keen to try as a couple of my teenage boys have gone off veggies.