Pumpkin and Pine Nut Salad
30 – 40
30 – 40
cut into 3 x 1 cm cubes or similar
organic cherry tomatoes
organic balsamic vinegar
organic olive oil
Preheat the oven to 180 degrees fan forced.
Cut the pumpkin into 3 x 1 cm cubes or similar.
Place the pumpkin on a tray in the oven with a drizzle of olive oil over it. Cook for 30 – 40 minutes or until completely cooked through.
Whilst the pumpkin is cooking, halve the tomatoes and toast the pine nuts on moderate heat in a fry pan.
Lay the spinach in the bottom of a large dish.
Scatter the tomatoes, feta, pine nuts.
Take the pumpkin out of the oven and let it cool for 10 minutes.
Scatter the pumpkin on the top of the salad.
Drizzle with balsamic and olive oil to taste.