Monday, November 15, 2010

EAT: ROAST PUMPKIN, BEETROOT + FETA SALAD


SERVES 8 | PREP 15 MINS | COOKING 20 MINS | VEGETARIAN, GLUTEN FREE

Tonight I felt like lots of fresh stuff, and there's nothing I love more than a good salad. Our garden is also going nuts and we're struggling to stay on top of it all before it goes to flower. So tonight it was tofu, cauliflour & cabbage malaysian satay stir fry with roast potatoes and this salad.

And now I guess you want the recipe? Well, it's a mix up of about four different recipes and the colour and flavour is just... amazing! Alternatives, also below.

INGREDIENTS
1/2 butternut pumpkin, cut into chunks
1 tbsp olive oil
2 tsp cumin
200g cos lettuce (it needed to be picked)
1 small tin quartered beetroot (I used hubby's own homemade one)
60g goat's cheese, crumbled (tonight, I used feta)
1/2 cup pine nuts

Dressing:
1/4 cup olive oil
2 tbsp balsamic vinegar
salt & pepper to taste

METHOD
1 Combine pumpkin, oil and cumin into a bowl and mix through. Bake prepared pumpkin for 30-35 minutes until tender.
2 Meanwhile toast pine nuts in frypan or under the grill, and prepare dressing.
3 Arrange all ingredients in a bowl and drizzle with dressing.

There are so many varieties of this salad. You can take out the beetroot and put in sun-dried tomatoes. Change the lettuce to rocket or baby spinach, or add a thinly sliced red onion. If you prefer a sweet dressing, mix up 1 tbsp fresh lemon juice, 1 tbsp honey, 2 tbsp extra virgin olive oil, 2 tsp wholegrain mustard. (Oh, and take out the cumin and mix in some honey to the pumpkin before baking too.)

To die for!