Pumpkin and pine nut salad
* easy – tasty.
Serves 4
2 cups kent pumpkin diced into 1cm pieces
2 handfuls of baby spinach
50g feta cheese
2 tbl pine nuts
2 tbl olive oil
1 tbl balsamic vinegar
Method
Preheat the oven to 190oC
Line tray with baking paper and spread pumpkin and spray with oil. Roast for 15 mins.
Place the pine nuts in the oven at the end for a minute to toast a bit (not too long as they burn easily).
Place spinach on platter and then combine the pumpkin, pine nuts and feta.
Drizzle with vinegar and oil.
Season with pepper and salt.
*Very tasty and easy salad to make.
