Name: Roasted cabbage and pumpkin salad with caraway dressing
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 1 mini red cabbage, cut into 8 wedges; 600g Kent pumpkin, cut into chunks; 2 red capsicum, cut into thick strips; 8 garlic cloves, unpeeled; 72.80 gm extra virgin olive oil; 100g baby spinach; 80g Persian feta, crumbled; 35g walnut; White sourdough bread, sliced, to serve; 40.00 ml red wine vinegar; 2 tsp caraway seeds; 14.40 gm honey

Roasted cabbage and pumpkin salad with caraway dressing

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Roasted cabbage and pumpkin salad with fresh sourdough bread - a flavorful, healthy side dish for any meal!

Ingredients:

1 mini red cabbage, cut into 8 wedges
600g Kent pumpkin, cut into chunks
2 red capsicum, cut into thick strips
8 garlic cloves, unpeeled
72.80 gm extra virgin olive oil
100g baby spinach
80g Persian feta, crumbled
35g walnut
White sourdough bread, sliced, to serve
40.00 ml red wine vinegar
2 tsp caraway seeds
14.40 gm honey

Instructions:

Preheat your oven to 220C. Line two large baking trays with baking paper. Spread out cabbage, pumpkin, capsicum, and garlic evenly on the trays, then drizzle with oil and season with salt and pepper. Bake for 20-25 mins until vegetables are tender. Let them cool for 5 mins before serving.
Whisk together all the caraway dressing ingredients in a small bowl. Don't forget to season with salt and pepper to taste.
Arrange the spinach on a large platter, layer with roasted vegetables, and sprinkle with feta and walnuts. Drizzle with dressing and accompany with sourdough bread.

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