Beetroot and pumpkin salad
700gm butternut pumpkin diced in 2cm square
2 x beetroot diced in 2cm square
1 garlic cut in half
2 tsps olive oil
2 tbls pepitas
1 tsp caraway seeds
2 handfuls of baby spinach leaves
150gms feta cheese, cubed
2 tbls balsamic vinegar and extra virgin olive oil
Method
Preheat oven to 200oC. Line a baking tray with paper, scatter the beetroot and the garlic over the tray. Drizzle with oil and sprinkle with caraway seeds.
Season, roast, tossing occasionally, for 10-20 minutes then add the pumpkin and toss again.
Sprinkle the pepita seeds over the vegetables and leave in oven for 2 mins, then set aside to cool.
Place spinach and cooked vegetables in a bowl and drizzle balsamic vinegar and olive oil over the salad, add in the feta cheese and serve.
