Jul 012010
 
Ingredients

a few handfuls of spinach (can also use rocket or other soft lettuce or a mix of spinach and lettuce)
50g walnuts
fetta cheese
¼ butternut pumpkin cut into smallish pieces (¼cm thickness x 2-3cm)
glazed balsamic vinegar
olive oil

Method

Heat oven to 180°C.

Place pumpkin in single layer on tray. Drizzle with olive oil and roast for approximately 40-50 minutes until the pumpkin is slightly caramelised (darkened at edges, almost beginning to burn).

While pumpkin is cooking dry roast walnuts in heavy based pan.

Place spinach on flat salad plate.

Top with the caramelised pumpkin.

Spread the broken fetta over the top.

Top with the dry roasted walnuts.

Drizzle salad with glazed balsamic vinegar and a good quality olive oil.

Author

Mary Rankin
Montmorency

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