This bright arugula salad with toasted pumpkin seeds and parmesan shavings is an easy main course to take to a party or on a weeknight with a glass of Chardonnay.
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- FOR THE PEPITA:
- ½ cups sunflower seeds
- ½ teaspoon Olive oil
- ¼ teaspoons smoked paprika
- ¼ teaspoons chili powder
- Salt and pepper
- FOR THE SALAD:
- 4 cups Rocket
- ¼ cups Parmesan pieces
- FOR SCREWING:
- ¼ cups Freshly squeezed lemon juice
- 2 Lemons, zested
- ⅓ cups Olive oil
- 2 cloves Garlic
- 2 teaspoons Honey
- ¼ teaspoons Salt
Preparation
Preheat the oven to 325ºF. Mix the pumpkin seeds with the olive oil, paprika, chili powder and a pinch of salt and pepper. Roast the pumpkin seeds for about 9 minutes. You want the pumpkin seeds to start turning golden. Stir occasionally and watch to make sure they don’t burn. Let cool.
Mix all the ingredients for the dressing and set aside.
Add arugula, parmesan shavings, toasted pumpkin seeds and dressing in a large bowl. Mix until combined. Serve immediately and garnish with a few more parmesan shavings.
