Warm Pumpkin Spinach and Feta Salad |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A yummy salad for a cooler night. Ingredients:
1/2 medium butternut pumpkin, peeled,deseeded and cut into 1 cm cubes (about 650g) |
40 ml olive oil |
45 g pine nuts |
1 small red onion, thinly sliced |
1 teaspoon paprika |
1 bunch english spinach, trimmed,washed |
1 orange, juiced |
120 g feta |
Directions:
1. Cook the pumpkin in boiling salted water for about 5 minutes or until just tender.
2. Drain and refresh under running cold water.
3. Heat the olive oil in a large frying pan and cook the pine nuts for about 2 minutes or until golden.
4. Stir them occasionally.
5. Remove the pine nuts and drain on paper towel.
6. Add the onion to the pan and cook over a medium heat for 5 minutes, or until just soft.
7. Stir in th pumpkin and the paprika and cook, stirring, over a low heat for 1 minute.
8. Stir in the spinach and the orange juice and cook for a further 3-5 minutes or until the spinach has just wilted.
9. Gently stir through the pine nuts and feta and serve warm.
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