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.

Recipe «Grilled pumpkin, carrot and pecan salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

1. Cook carrots in a small saucepan of boiling water for 5 minutes or until just tender. Drain.
2. 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.
3. Arrange salad leaves on serving plates. Top with pumpkin, carrots, pecans and fetta. Drizzle with dressing. Serve.