Roasted pumpkin with spinach, feta cheese, hazelnuts and honey

• 15 minutes to prepare • 30 minutes to cook • Serves 4

 

I ♥ You, Pumpkin II

 

This is my most palatable salad at the moment, and not only because I have and addiction problem to pumpkin.
The combination of hearty roasted pumpkin, feta cheese, and honey is absolutely delicious in salad form.

To prepare it, I just twisted a typical pumpkin salad and added my own bits to it.
I love the combo of these flavors: the sweetness of the roasted and almost caramelized pumpkin goes really well with the salty and creamy nuttiness of the cheese, and the fresh taste of the spinach salad

Substantial in itself, it's a great BBQ salad, or accompanying some basic grilled fish. Enjoy!

Here are ingredients for the 4-serving recipe:

400 g fresh pumpkin

200 g Feta cheese

100 g spinach salad

1 handful hazelnuts

1 tablespoon honey

EVO oil

salt and pepper

1. Preheat oven to 200°C
2. Peel the pumpkin and cut it into slices
3. Arrange them on a baking sheet lined with baking parchment and season with EVO oil, salt and freshly ground pepper
4. Cook the pumpkin at 200°C for about 20 minutes
5. Meanwhile, start preparing the hazelnuts: toast them in a hot pan for 5 minutes, being careful not to burn them
6. Cut the feta cheese into 1-cm crumbles. Keep aside
7. Wash the spinach and keep aside as well
8. When the pupkin is ready, arrange the slices on a plate
9. Add spinach leaves, feta cheese, toasted hazelnuts and honey on top

In the table below Nutrition Facts are detailed for this appetizer. Data is provided per serving.