Pumpkin and Feta Salad
Created by Kylie Spencer NSW 2012
UTENSILS
- Oven
- Baking Tray
- Chopping board
- Sharp knife
- tongs
- serving platter
- large bowl
INGREDIENTS
- 600g pumpkin, peeled, seeded and cut into 2cm pieces
- 1 red onion
- 200g feta crumbled
- 120g baby spinach
- salt and pepper to taste
- 1/4 cup basil pesto
METHOD
- Preheat oven to 200 degrees celsius.
- Line baking tray with baking paper. Place pumpkin on tray, brush with olive oil and season.
- Turn occasionally for 25mins or until tender.
- Combine onion, feta, spinach, and pesto in a large bowl. Add pumpkin and gently toss to combine.
- Arrange on platter and serve.