This recipe first appeared in Food magazine issue 72.
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Ingredients
Dressing
Method
1.Preheat the oven to 200°C. Place the pumpkin and baby carrots in a baking paper-lined ovenproof dish. Add the olive oil, salt, coriander, paprika and chilli flakes and toss well to combine.
2.Bake the carrot and pumpkin in the preheated oven for 30 minutes, or until the vegetables are golden and tender. Set the vegetables aside to cool.
3.Meanwhile, to make the dressing. Place the coriander and lemon juice in the bowl of a food processor and process until combined. Add the tahini, garlic and salt and process until the mixture is smooth. If necessary, thin the dressing with water.
4.To serve, place the rocket on a platter or in a salad bowl. Top the rocket with the vegetables and drizzle over the dressing. Garnish the salad with the chopped Italian parsley.
