Ingredients
Cost of recipe: $7.20*
1 bag of baby spinach leaves
¼ pumpkin
1x brown onion, sliced
½ slice of fetta cheese, crumbled
Balsamic vinegar and olive oil
50g almond slivers
Method
1. Cut pumpkin into wedges and onion into quarters.
2. Roast pumpkin and onion, either on a tray in a 180o
C degree
oven or in an electric frying pan at low-medium heat, with a small
amount of olive oil until pumpkin and onion are brown and soft.
3. Once cooked, dice pumpkin in to small pieces, and roughly chop
onion.
4. In a salad bowl, add baby spinach leaves, place pumpkin and
onion on top and gently toss. Garnish with crumbled fetta and
almonds. Dress the salad with a small splash of balsamic vinegar
and olive oil.
* Cost not inclusive of oil olive or balsamic vinegar as these are likely to already be in your pantry.
TIP: Make this recipe with
your left over roast pumpkin
from your Sunday roast!
filipino 