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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