(serves 4)
This is a classic salad that is always popular just because there is something fantastic about the combo of sweet roasted pumpkin, crunchy spinach, creamy salty feta and the bite of pine nuts! Hardly a recipe really, more of a tossing together of tasty ingredients, though i guess that's what most recipes are!
Prep time: 15 min
Cooking time: 40 min
Ingredients:
1 kg Butternut Pumpkin
200 g Baby Spinach
200 g Marinated Feta
20 g Pine nuts (2 handfuls)
Salt and pepper
Method:
1. Preheat the oven to 180˚C and line a tray with foil.
2. Peel and dice the pumpkin into 2cm x 2cm cubes. Spray the foil with spray-oil and spread the cubes onto the tray.
3. Roast the pumpkin for approx 30-40 min until cooked with crunchy edges.
4. Wash and dry the spinach. Dress in salt, pepper, and 1-2 T of oil from the feta.
5. Toast the pine nuts in a dry saucepan (no oil) on low-medium heat until they brown and release an aroma. Toss continually so they don't burn!
6. To serve, assemble the spinach in a bowl, toss through the roasted pumpkin and slice in the feta in little cubes and sprinkle with the pine nuts, and drizzle with a bit more olive oil!
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