Ingredients
- 600g butternut pumpkin
- 100g Riverina Dairy Greek Style Fetta
- 120g baby spinach
- 1 red onion, thinly sliced
- 2 tbps balsamic vinegar
- 1 tbsp fresh basil, finely chopped (optional)
Roast Pumpkin & Fetta Salad
- Preheat oven to 200°C.
- Cut and peel pumpkin, then cut into 3cm cubes. Place pumpkin in a bowl, then drizzle with a little olive oil and toss to coat. Spread pumpkin evenly in an oven tray and roast for 30 mins or until lightly caramelised.
- In a large bowl, add fetta, spinach, onion and roasted pumpkin and combine.
- Serve with the balsamic vinegar and sprinkle with basil.
NOTE: For an alternative, pumpkin can be replaced with sweet potato (kumara).
