Roast Butternut Pumpkin with Pine Nuts and Balsamic Vinaigrette

INGREDIENTS

• 1 butternut pumpkin
• 20g toasted pine nuts
• 20ml olive oil
• ¼ bunch thyme
• Pinch of salt
• Pinch of pepper
• Vinaigrette

• VINAIGRETTE

• 100ml olive oil
• 40ml balsamic vinegar
• 1 tbsp Dijon mustard
• Salt & pepper

DIRECTIONS

1. Preheat the air frying oven to 200°C by turning the timer dial to 5 minutes.
2. Cut pumpkin into 2cm thick slices and coat with oil, thyme, salt and pepper.
3. Once the ‘HEATING’ light goes off, turn the timer to 20 minutes. Place pumpkin into the air frying oven basket and allow to cook, until soft and tender.
4. To make the dressing, mix all ingredients in a bowl.
5. To serve, lay pumpkin on a platter or board and drizzle vinaigrette over the top and garnish with a few sprigs of thyme and toasted pine nuts.