Pumpkin, Beetroot and Parmesan Salad
  
1Combine half the oil, 1 tablespoon balsamic vinegar, sugar, garlic and smoked paprika together.
2Coat beetroot in half the balsamic mix and place in a baking paper lined baking dish. Coat pumpkin in remaining balsamic mix and place in a separate lined baking dish. Bake at 180°C for 30 minutes or until tender.
3Combine remaining olive oil and balsamic vinegar, parsley and seasonings to make a dressing.
4Toss cooked vegetables, rocket and dressing, until well coated. Divide between serving plates and sprinkle with pine nuts and Shaved Parmesan.
Tip: Use a vegetable peeler to shave Perfect Italiano Parmesan Wedge over this salad in place of Perfect Italiano Shaved Parmesan. For a delicious difference add a dollop of Perfect Italiano Ricotta for Savoury.

Budget Range: $8-$10 approximately

Meal Occasion: Lunch
Serving Size: Serves 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes

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Ingredients
100ml olive oil
¼ cup balsamic vinegar
1 tablespoon brown sugar
2 cloves garlic, thinly sliced
½ teaspoon smoked paprika
500g baby beetroot, trimmed, cut into wedges
500g pumpkin, cut into 1cm thick slices
2 tablespoons chopped flat leaf parsley
Salt and freshly ground black pepper, to taste
60g rocket leaves
1/3 cup toasted pine nuts
125g Perfect Italiano Shaved Parmesan