Pumpkin and Feta salad

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A perfect accompaniment to serve with roast lamb or beef, this is a nice twist to the usual roast vegetables, and it’s 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

1Preheat oven to 200°C.

2Chop pumpkin into 2 cm squares, coat with olive oil and lay on a baking tray. Sprinkle with cumin and cook for 20 mins.

3To make dressing, shake ingredients in a jar until combined. Taste and adjust to your liking.

4Place spinach, red onion and roast pumpkin in a salad bowl or on individual plates, and crumble feta over the top.

5Pour dressing over salad and toss. Sprinkle with toasted pine nuts or sunflower kernels.

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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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