Ingredients
- 400 g pumpkin or squash, cut into small chunks
- 1 red onion, finely sliced
- 3 garlic cloves
- 4 tbsp olive oil
- 3 tbsp balsamic vinegar
- 4 tsp caster sugar
- ¼ tsp dried chilli flakes
- 4 tbsp olive oil
- 50 g rocket
- 50 g watercress
- salt
- freshly milled black pepper
- 75 g pumpkin seeds, lightly toasted
Instructions
- Pre heat the oven to 220C gas 7.
- Place the pumpkin or squash, onion, garlic, 4 tbsp oil, vinegar, sugar, chilli flakes together into a bowl and mix well.
- Season well with salt and pepper.
- Place the mixture into a large baking tray, then pop into the oven.
- Cook for 30-40 minutes until the mixture is well browned and all cooked.
- Carefully place into a food processor.
- Add 4 tbsp of oil, then pulse until you have a chunky puree, not too fine.
- Spoon into a bowl, add the seeds and roughly chopped rocket and watercress check the seasoning and adjust if needed.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Roast Pumpkin Sweet Chilli & Rocket Dip
Amount per Serving
Calories
295
% Daily Value*
Fat
25
g
38
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Sodium
14
mg
1
%
Potassium
438
mg
13
%
Carbohydrates
16
g
5
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
