Roast pumpkin, baby spinach, walnut and fetta salad
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This roast pumpkin, baby spinach, walnut and fetta dish of mine is inspired by the sheer beauty and abundance of the ingredients available at the markets (and based on a takeaway salad I picked up recently from a cafe in the city). Forgive me for saying, but my version is much tastier. I could wax lyrical about it for the next 500 words, or simply allow the images and recipe to speak for themselve
Ingredients
750g of pumpkin, peeled and cut into bite-sized pieces*
2 cups baby spinach leaves, washed and patted dry
1/2 cup fresh walnuts, halved+
2-3 tablespoons soft fetta
a little spray of light olive oil
juice of a lemon
EVOO, to drizzle
a little white pepper and sea salt, to taste
Preparation
