Grilled pumpkin, carrot and pecan salad

The goats milk fetta cheese gives this salad added bite. Use cows milk fetta instead if you prefer a smoother taste.

Cook carrots in a small saucepan of boiling water for 5 minutes or until just tender. Drain.
Heat a greased barbecue plate or chargrill on medium heat. Cook pumpkin and carrots, turning, for 8 to 10 minutes or until golden and tender.
Arrange salad leaves on serving plates. Top with pumpkin, carrots, pecans and fetta. Drizzle with dressing. Serve.

Source

1 bunch baby carrots, trimmed

600g kent pumpkin, unpeeled, scrubbed, cut into thin wedges

100g mixed salad leaves

1/2 cup pecans, toasted, roughly chopped

100g goat's milk fetta cheese, crumbled

1/4 cup balsamic dressing

Mixing Bowl Set

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