adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chargrilled pumpkin, feta and spinach salad
Chargrilled pumpkin, feta and spinach salad
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Creamy feta and fresh spinach elevate pumpkin in a delicious salad.
Ingredients:
  • 600g butternut pumpkin, deseeded, peeled, quartered lengthways, cut into 5mm-thick slices crossways
  • 1 red onion, cut into thin wedges
  • 1 small baguette (French breadstick), cut into 2cm slices diagonally
  • 1 x 150g pkt baby spinach leaves
  • 80g (1/2 cup) pitted kalamata olives
  • 100g feta, crumbled
  • 20.00 ml balsamic vinegar
  • 45g (1/4 cup) toasted pine nuts
Instructions:
  • Preheat the oven to 200°C. Mix together the oil and garlic, and season with salt and pepper. Heat a chargrill pan on high heat. Brush the pumpkin and onion slices with 1 teaspoon of the oil mixture. Grill for 2 minutes on each side until golden brown and almost tender. Transfer the grilled vegetables to a baking tray and bake in the oven for 5 minutes until fully tender.
  • Brush the bread slices with half of the remaining oil mixture and cook on a chargrill for about 1 minute on each side until they turn golden brown and become toasted.
  • Combine spinach, olives, and feta in a bowl. Drizzle with remaining oil and vinegar, gently toss to mix. Add pumpkin and onion, gently toss to combine.
  • Divide the salad onto individual serving plates, sprinkle with pine nuts, and serve with bread slices right away.

Similar Recipes