Pumpkin and Feta Salad
A PERFECT ACCOMPANIMENT TO SERVE WITH ROAST LAMB OR BEEF, THIS IS A NICE TWIST TO THE USUAL ROAST VEGETABLES. AND IT IS ONE OF MY FAVOURITES FOR A SUBSTANTIAL QUICK AND TASTY LUNCH.
Prep time: 5 minutes Cook time: 20 minute Total time: 25 minutes Serves: 4 Ingredients
½ butternut pumpkin 1–2 tablespoons olive oil 1 teaspoon ground cumin 200 g baby spinach leaves ½ red onion, thinly sliced 200 g feta 1 handful pine nuts or sunflower kernels, toasted
Dressing
½ tablespoon wholegrain mustard 2 tablespoons white condiment (white balsamic vinegar) 6 tablespoons olive oil 1 tablespoon honey
Method
Preheat oven to 2000C. Chop pumpkin into 2 cm squares, coat with olive oil and lay on a baking tray. Sprinkle with cumin and cook for 20 mins. To make dressing, shake ingredients in a jar until combined. Taste and adjust to your liking. Place spinach, red onion and roast pumpkin in a salad bowl or on individual plates, and crumble feta over the top. Pour dressing over salad and toss. Sprinkle with toasted pine nuts or sunflower kernels. *** Instead of using raw red onion, why not try using Pickled Red Onions from page 132. They add a great tang. *** If you have leftover roast pumpkin from a roast earlier in the week, you can whip this salad up in less than 10 minutes.
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Peninsula Kids – Summer Autumn 2018 2017/18