Wednesday, 23 November 2011

A Seriously Delicious Roast Pumpkin and Goats Cheese Salad (That is seriously easy to make).

I love this salad, because it pretty much consists of a bunch of different things I love - pumpkin and pine nuts at the top of the list! (Oh and I think it has got to be very nutritious as well. But I mainly eat it because of the taste!) Here is my way of preparing it:

  • Chop about 600g of pumpkin into small cubes. Toss them in a bowl with some olive oil, salt and pepper, and one crushed garlic clove. Bake in the oven until  tender in the middle.
  • While that's baking, wash 150g of baby spinach leaves, then toss them with about a tablespoon of olive oil and a dash of balsamic vinegar. 
  • Put some pine nuts onto a baking tray and toast them in the oven until they are slightly brown (a warning  - keep an eye on them because they can go from toasted to charred while your back is turned!)
  • Chop a red onion into wedges and soften in the oven for about 5 minutes, when the pumpkin is nearly ready.
  • Crumble up some goats cheese (or feta if you prefer) and toss with the spinach until just combined.
  • Now put it all together! Arrange the spinach on your plate, then artfully place some onion and pumpkin on top, sprinkle the pine nuts and voilĂ . :) Mmmm yummy...