Warm pumpkin salad

Pumpkin makes a great addition to salads

SERVES 2
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner
SERVES 2
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner

Method

  1. Preheat oven to 180°C.
  2. Peel, de-seed, and cut pumpkin into chunks or slices and place on a non-stick baking tray. Brush lightly with sesame oil and sprinkle with cumin.
  3. Bake for 20-30 minutes, until tender.
  4. Serve warm pumpkin on a bed of baby spinach leaves. Top with pumpkin seeds and feta, and drizzle with vinaigrette of choice or lemon juice.

Tip

Darker green lettuce leaves contain more beta carotene and other nutrients than pale-coloured iceberg lettuce.

  • ½ (approx 400g)  
    butternut or buttercup pumpkin
  • 2 tsp
    sesame oil
  • 2 tsp
    ground cumin
  • 100 g
    baby spinach or dark green lettuce leaves
  • 2 tbsp
    pumpkin seeds, toasted (optional)
  • 50 g
    salt-reduced feta cheese, crumbled or diced
Per serve
  • Energy
    1034kJ
  • Total Fat
    14g
  • Saturated Fat
    5g
  • Dietary Fibre
    5g
  • Sodium
    440mg

Method

  1. Preheat oven to 180°C.
  2. Peel, de-seed, and cut pumpkin into chunks or slices and place on a non-stick baking tray. Brush lightly with sesame oil and sprinkle with cumin.
  3. Bake for 20-30 minutes, until tender.
  4. Serve warm pumpkin on a bed of baby spinach leaves. Top with pumpkin seeds and feta, and drizzle with vinaigrette of choice or lemon juice.

Tip

Darker green lettuce leaves contain more beta carotene and other nutrients than pale-coloured iceberg lettuce.