Pumpkin And Feta Salad
This delicious pumpkin salad is a delightful combination of roasted pumpkin, creamy feta, crunchy pine nuts, and fresh baby spinach. The roasted garlic dressing adds a burst of flavor to this vibrant dish, making it a perfect option for a healthy and satisfying meal. The contrast of textures and flavors will surely impress your taste buds!
— Constant Cookbook
Ingredients
- 1kg peeled and seeded pumpkin, cut into 2cm chunks
- 5 large cloves garlic
- 1/3 cup extra-virgin olive oil
- Juice of 1 lemon
- 1/2 cup (80g) pine nuts, lightly toasted
- 100g marinated feta
- 100g baby spinach leaves
Instructions
- Preheat oven to 220C (200C fan).
- Toss pumpking and unpeeled garlic cloves with 2 tbsp olive oil and place in a single layer in a baking tray.
- Bake for 20 minutes, then remove garlic and turn pumpkin. Bake for a further 20 minutes, or until tender and edges are beginning to brown.
- For dressing, peel roasted garlic and place in a food processor. Add lemon juice and remaining olive oil and whiz to combine. (You can also use the oil from the marinated feta - if there are flavours and not just oil eg. safron and chilli marinated feta).
- Combine warm pumpkin with pine nuts, feta and spinach, then gently toss with dressing. Season to taste and serve.
Yield
Serves 8
Comments
No comments found.