Chargrilled pumpkin, feta and spinach salad

Cooking Salads Chargrilled pumpkin, feta and spinach salad

Pumpkin stars alongside creamy feta and fresh spinach to create a winning salad.

Lables: Low carb Low kilojoule Lower gi Egg free Fish free Shellfish free
  1. Preheat oven to 200°C. Combine the oil and garlic in a bowl. Season with salt and pepper. Preheat a chargrill pan on high. Brush the pumpkin and onion with 1 teaspoon of the oil mixture. Cook on grill for 2 minutes each side or until golden brown and almost tender. Transfer to a baking tray. Bake in oven for 5 minutes or until tender.
  2. Meanwhile, brush bread slices with half the remaining oil mixture. Cook on chargrill for 1 minute each side or until golden brown and toasted.
  3. Place the spinach, olives and feta in a bowl. Drizzle with remaining oil and vinegar and gently toss until just combined. Add the pumpkin and onion and gently toss until just combined.
  4. Place the salad among serving plates. Sprinkle with pine nuts and serve immediately with bread slices.

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2 tbsp extra virgin olive oil
1 garlic clove, crushed
600g butternut pumpkin, deseeded, peeled, quartered lengthways, cut into 5mm-thick slices crossways
1 red onion, cut into thin wedges
1 small baguette , cut into 2cm slices diagonally
1 x 150g pkt baby spinach leaves
80g pitted kalamata olives
100g feta, crumbled
1 tbsp balsamic vinegar
45g toasted pine nuts

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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