Roast Pumpkin & Sundried Tomato Salad
Serves 4 – 5
250 gm salad mix
1 cup sundried tomatoes – thinly sliced
1 large wedge pumpkin – roasted
1 continental cucumber – diced
1 green capsicum – sliced
1 carrot – grated
4 spring onions – sliced
½ cup pinenuts – toasted
1: Peel and dice pumpkin. Mix a small amount of oil and pumpkin in bowl. Season with salt and pepper. Place on a baking tray and roast at 180 degrees for approximately 25 minutes. Set aside to cool.
2: Slice sundried tomatoes, spring onions and capsicums. Dice cucumber. Grate carrot.
3: Place salad mix, sundried tomatoes, roasted pumpkin, spring onions, capsicums, cucumber, carrot in salad bowl. Add pinenuts. Crumble feta cheese through the salad. Mix lightly.
4: Use some of the oil from the sundried tomatoes as a dressing.
Serve with crusty bread as a light lunch or serve with grilled chicken for dinner.