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Good eats
Roast Pumpkin Salad
Ingredients:
1/2 a pumpkin (Kent or similar)
1 can of chickpeas
2 cups spinach leaves
1/2 cup chopped feta
A handful of pine nuts
Balsamic vinegar & olive oil
Ground cumin.
Cut the pumpkin into small chunks, place on a baking tray and drizzle with olive oil and sprinkle over cumin. Roast in the oven at 200/390 farenheit for 25 minutes. In a fry pan with a tablespoon of oil, fry the chickpeas and the pine nuts with seasoning.
In a large bowl, combine the spinach
leaves, roasted pumpkin,
chickpeas, pine nuts and fetta.
Drizzle over the combined
balsamic vinegar and olive
oil.
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