Pumpkin and Potato Salad
Lamb's lettuce contains valuable vitamin E which helps protect the body's cells against free radical damage.
Fresh rosemary gives the dish a beautiful aroma.
Preheat the oven to 400ºF.
Rinse the pumpkin, remove the seeds and cut the flesh into small slices. Rinse and halve the potatoes.
Combine the pumpkin and potatoes in a bowl with 2 tablespoons of oil and season with salt. Spread on a baking sheet and bake for about 30 minutes until golden brown.
Rinse the lettuce, shake dry and tear the leaves as small as desired.
For the dressing, mix the remaining oil with the apple cider vinegar and season with salt, sugar and pepper.
Remove the vegetables from the oven and allow to cool slightly.
Mix with the lettuce and serve drizzled with the dressing.