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Pumpkin, spinach & hazelnut salad
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Delicious spinach and pumpkin salad topped with crunchy hazelnuts.
Ingredients:
  • 1kg kent pumpkin, cut into thin wedges, skin on
  • 62.50 ml Greek-style yoghurt
  • 1.25 gm paprika
  • 100g baby spinach leaves
  • 62.50 ml hazelnuts, toasted, roughly chopped
Instructions:
  • Preheat oven to 200C (180C fan-forced).
  • Arrange the pumpkin slices on a well-oiled baking tray. Roast for 25 minutes until they are tender and golden brown.
  • Combine yogurt, paprika, and 2 tablespoons of water until a creamy sauce forms.
  • Place pumpkin slices elegantly on a large platter alongside fresh spinach and crunchy hazelnuts. Generously drizzle the sauce over the top.

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