Candied Pumpkin Salad W/ Feta & Toasted Seeds
SERVES 4
INGREDIENTS:
1.5 kg Jap/Kent Pumpkin (2cm cubed)
1/4-Cup Coconut Oil
1 TBLS Rice Malt Syrup
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
S&P (season to taste)
1/4 Cup Danish Feta or Vegan Feta (crumbled)
1/4 Cup Toasted Pumpkin Seeds
60g Baby Spinach & Rocket Leaves
METHOD:
1. Preheat Oven to 180°C, and place pumpkin in a large mixing bowl.
2. In a small saucepan, melt the coconut oil, stir in the rice malt syrup, spices and S&P, pour over pumpkin and mix around until well coated.
3. Pour Pumpkin mixture onto a baking tray and bake for 20-30 minutes or until pumpkin is soft but still fir.
4. Remove from oven, and place on a flat platter tray, sprinkle feta and pumpkin seeds over the top, add to a large salad bowl with spinach and rocket, a drizzle of olive oil and season with S&P. Toss to combine.
* OPTIONAL