INGREDIENTS
Pumpkin:
600g pumpkin (peeled and chopped into small cubes)1.5 tbsp olive oil
Salt & pepperDressing:
2.5 tbsp olive oil
2 tbsp balsamic vinegar1 tbsp honey
salt & pepperSalad:
1/4 cup pinenuts
4 big handfuls baby spinach60g fetta
PROCEDURE
Preheat oven to 200 degrees celcius
Toss pumpkin with olive oil, and salt and pepper, spread on a baking tray and bake for 20 minutes. Flip and bake for another 5 minutes or until golden.
mix together ingredients for dressing and set aside.
Toast pine nuts in a small fry pan on stovetop until golden (don't leave these as they can burn quickly!)
Place spinach in bowl and gently toss through pumpkin, sprinkle with pine nuts and fetta.
PREP TIME
Prep | 5 m
Cook | 25 m
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