Ingredients

• 1/2 butternut pumpkin (about 500g), peeled, cut into 3cm cubes
• 140ml olive oil
• 100g day-old sourdough, crusts removed, torn
• 80g pancetta, chopped
• Grated zest of 1 lemon, plus 2 tbs juice
• 2 garlic cloves, chopped
• 1 tbs thyme leaves
• 1 cup flat-leaf parsley leaves
• 2 tsp rosemary leaves
• 2 tsp chopped sage leaves
• 2 butter lettuces, leaves separated
• 100g wild rocket
• 1 cup (80g) grated parmesan

Description

Pumpkin & Rocket Salad With Herb Stuffing Crumbs Recipe - Preheat The Oven To 180°C And Line A Baking Tray With Baking Paper. Drizzle Pumpkin With 2 Tablespoons Oil, Tossing To Coat. Season Well, Then Spread Onto The Lined Tray....

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