This salad is good – really good!!
|Time: 50mins||Serves: 4|
mesclun salad mix or spinach & rocket mix
1/2 butternut pumpkin
1/2 red onion, sliced finely
400g chickpeas, drained and rinsed well
200g feta (soft feta is best)
2-4 tablespoons of honey
2-4 tablespoons of olive oil
2 tablespoons of balsamic vinegar
salt and pepper to taste
- Preheat your oven to 160°C. Cut pumpkin into large evenly sized chunks and place on a baking tray. Mix the olive oil and honey together and brush half of the mixture onto the pumpkin pieces and sprinkle with a little salt and pepper, pop in the oven for around 30-40 mins (depending on size of chunks) or until pumpkin is cooked to your liking. Allow to cool for 10 mins before putting on salad.
- Place pinenuts in a small pan with a little oil and toast lightly.
- Add balsamic vinegar to remaining honey and olive oil and mix into a dressing.
- Place salad leaves in bowl, then chickpeas, cooled pumpkin, red onion, break feta and crumble over, then top with pinenuts, cracked pepper and drizzle with honey balsamic dressing.