الأربعاء، 3 أبريل 2019

Spinach, Roast Pumpkin and Pesto Salad

Hello Dear Reader,


Just another little post today, I'm really tired at the moment, probably no more than usual, but I've momentarily lost my mojo in the kitchen, so nothing terribly exciting has been happening on the kitchen front. I did, however, make this great little salad recently which tastes wonderful, is very easy to pull together, with only a handful of ingredients.

Ingredients for Spinach, Roast Pumpkin and Pesto Salad, clockwise from top left, 600 grams of pumpkin, cut into 2 cm cubes and roasted, approximately 60 grams each of spinach and rocket, washed and dried, 1/4 cup of pesto, any variety you like, 1/2 a small red onion, finely sliced in half moons and 200 gram of Danish feta, cut into small cubes. Optional-fresh lemon or lime juice to serve 

Roast pumpkin till golden and soft, then let cool. Then add all ingredients to a very large bowl and toss gently but thoroughly. I used two soft flexible silicon spatulas for the job. 


If you have a spare lemon or lime hanging around, once you have served the salad, squeeze over some fresh lemon or lime juice, just to add a bit of freshness, it really made all the difference. Even with the weather finally starting to change this would be a great salad served in the cooler months as the ingredients are always available.

Over to you, what is your fav salad to serve in the cooler months?

Have a lovely day,
💗Fi

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