Pumpkin, Feta and Snow Pea Salad.

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel pumpkin and cut into 2cm pieces.
  • Preheat oven to 200 degrees celsius.
  • Place pumpkin in a bowl. Add 2 tablespoons oil and season with salt and pepper. Toss to combine.
  • Place pumpkin in a single layer on a large baking tray. Roast for 20 to 25 minutes or until golden and tender. Transfer to large bowl.
  • Bring a saucepan of water to the boil over high heat. Trim snow peas, add to water and cook for 1 or 2 minutes or until bright green. Drain. Rinse under cold water. Pat dry with paper towel.
  • Add snow peas, crumbled feta, chopped parsley and chopped dill to pumpkin.
  • Place pine nuts in a small non stick frypan over medium heat. Cook, shaking pan for 5 minutes or until light golden.
  • Add to pumpkin mixture.
  • Return pan to heat. Add verjuice and bring to boil. Simmer for 4 to 5 minutes or until reduced by half.
  • Remove from heat.
  • Add remaining 2 tablespoons of oil and season with salt and pepper.
  • Drizzle mixture over salad.
  • Toss to combine and serve.
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