WARM PUMPKIN SALAD

INGREDIENTS

  • Pumpkin:
    600g pumpkin (peeled and chopped into small cubes)

    1.5 tbsp olive oil
    Salt & pepper

  • Dressing:
    2.5 tbsp olive oil
    2 tbsp balsamic vinegar

    1 tbsp honey
    salt & pepper

    Salad:
    1/4 cup pinenuts
    4 big handfuls baby spinach

    60g fetta

PROCEDURE

  1. Preheat oven to 200 degrees celcius

  2. Toss pumpkin with olive oil, and salt and pepper, spread on a baking tray and bake for 20 minutes. Flip and bake for another 5 minutes or until golden.

  3. mix together ingredients for dressing and set aside.

  4. Toast pine nuts in a small fry pan on stovetop until golden (don't leave these as they can burn quickly!)

  5. Place spinach in bowl and gently toss through pumpkin, sprinkle with pine nuts and fetta.

PREP TIME

Prep | 5 m
Cook | 25 m

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