Roast Pumpkin and Feta Salad

This is more of an idea than a strict recipe. I like it during the week, as it’s the sort of thing you can start, wander off and do something else, and then return to the kitchen, and put the salad together. It’s a delicious light dinner, although it can easily be made more filling.

half a butternut pumpkin
feta cheese
cashew nuts
tinned artichoke hearts
mixed leaves or baby spinach

Chop the pumpkin into small triangles, and bake at 180C for 30-40 minutes. Leave the skin on – it’s soft, edible and delicious.

Once the pumpkin is baked, and cooled a little, put together the salad. Put the mixed leaves or spinach in a bowl, and top with the pumpkin, slices of avacado, crumbled feta cheese, sliced artichoke hearts and a scattering of cashew nuts across the top. Dress with a balsamic vinegar and olive oil dressing.

Other variations – slices of roasted chicken, baked mushrooms, grilled zucchini slices, semi-dried tomatoes – the possibilities are endless.

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