Laura
Arnold
Lara M
Sara Dobson
CibbuanoRoast Pumpkin and fetta salad
August 22nd 2006 09:31
Roast pumpkin and fetta salad
So in an attempt to be more health conscious (summer is after all only a little more than 3 months away) I thought it was time to investigate the wide world of salads. I remember when I was young, how the only salad I knew of was Garden salad, which was not exactly the most exciting thing to be eating. Sort of made you feel like a fluffy grass eating animal. But now, the whole salad industry has been positively revolutionised! You wouldn’t even know it was salad if it didn’t have the word “Salad” emblazoned in the title! And one such salad I recently discovered is Roast pumpkin and fetta salad. The sweet pumpkin flavours really do balance out the bitter taste of the rocket, while the fetta and tomatoes complement each other very well! And while you do have to allow time to roast the pumpkin during preparation, it is because of the pumpkin that this salad is quite filling, unlike many of its light green leafy counterparts, so you won’t be running off to the refrigerator looking for more food! mmmmm.. Salads are definitely a way of the future!
Roast Pumpkin and fetta salad
Ingredients: ½ butternut pumpkin (rind removed), 100g fetta, 1/3 cup roasted pine nuts, 1 bunch of rocket, 1 punnet of cherry tomatoes, sea salt, olive oil
Steps: Cut the pumpkin into thin slices and place on an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with sea salt then bake in a moderate oven, 180 degrees Celsius for 30-35 minutes or until pumpkin is soft and golden. Similarly bake the cherry tomatoes on an oven tray for 30 minutes until soft.
Wash the rocket well, cut off the stems then chop roughly; then place into a large bowl. Add the pumpkin and cherry tomatoes and toss. To serve, sprinkle with the pine nuts and fetta. (Sprinkling the pine nuts and fetta at the end avoids the problem of it collecting at the base when the salad is tossed).
Serves 4
| 44 |
| Vote |
Subscribe to this blog
