This Pumpkin, Feta and Spinach Salad is the perfect accompaniment to summer dinners and backyard parties. Or you can enjoy it on its own for a light lunch. It’s full of fibre and bursting with sweet and tangy flavours.
- 250kg pumpkin, seeded and peeled, cut into 2cm chunks
- 1 large clove garlic, minced
- 4 tablespoons olive oil
- 1/2 lemon, juiced
- 1 tablespoon pine nuts, lightly toasted
- 25g feta
- 25g baby spinach leaves
Preheat oven to 220 degrees Celsius (200 degrees Celsius, fan-forced).
In a medium-sized bowl, toss together pumpkin with two tablespoons of olive oil until well coated.
Place in a single layer on an oven tray lined with baking paper. Bake for 20 minutes, removing tray halfway through to turn pumpkin pieces. Return for a further 20 minutes or until pumpkin is tender and edges are beginning to brown.
For the dressing
In a medium bowl, add garlic, lemon juice and remaining olive oil and mix to combine. Add the baked pumpkin pieces, pine nuts, feta and spinach. Toss gentle to combine.
Season with salt and pepper, and serve with fresh crusty bread.