June ~ roast pumpkin, baby spinach, walnut & feta salad
750g of pumpkin, peeled and cut into bite-sized pieces
2 cups baby spinach leaves, washed and patted dry
1/2 cup fresh walnuts, halved
2-3 tablespoons soft feta
a little spray of light olive oil
juice of a lemon
Honey, to drizzle
a little white pepper and sea salt, to taste
Preheat oven to 190°C, 375°F, Gas 5. Place the pumpkin pieces onto a tray lined with baking paper. Spray lightly with oil and season lightly with white pepper and sea salt. Roast for 25-35 minutes, then allow to cool slightly. Layer the pumpkin, baby spinach leaves and walnuts in a serving bowl and toss gently with (clean) hands. Dot with the feta, then sprinkle over the juice of a lemon and a drizzle of honey (don’t overdo it, you don’t want a soggy salad).
Toast the walnuts quickly in dry hot pan if you wish, but take care not to burn them.