- 500g pumpkin, diced
- 1 tbsp, olive oil
- salt and pepper
- 1/2 cup pine nuts
- 4 handfuls of baby spinach
- 200g fetta cheese, crumbled
- 1 lemon, juiced
- 1/2 tsp dried oregano
- Preheat oven to 200C. Brush oven tray with olive oil and put on pumpkin and drizzle with a little extra oil, salt and pepper. Bake for 20 minutes or until soft.
- On another tray spread pine nuts. Toast in oven until golden (~5mins).
- Cool pine nuts and pumpkin. Mix all ingredients together. Serve
Suggestion: Use balsamic vinegar and oil or balsamic glaze as a dressing instead of the lemon and oregano.
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