Roasted pumpkin is a delicious base for a salad (and lower in carbohydrate than most people think!). If you need a higher carbohydrate option, you could use sweet potato instead of the pumpkin. Combined with feta and crunchy pinenuts, you can have a gourmet vegetarian dinner any night of the week, or a great salad addition to a summer BBQ.
Recipe from Super Food for Performance in Work, Sport and Life.
750g butternut pumpkin, peeled
2tbsp olive oil
40g pine nuts
150g baby spinach leaves
80g feta cheese
Additional 2tbsp olive oil
1 tbsp. lemon juice
1 tsp Dijon mustard
Preheat oven to 200 degrees C. Chop pumpkin into small cubes and place on a baking tray lined with baking paper. Drizzle with the olive oil and turn to coat. Roast for 30 minutes or until tender and leave to cool.
Towards the end of cooking, place the pine nuts on a baking tray in the over for a couple of minutes to lightly toast, or this could alternatively be done in a small non-stick frying pan on the stove. Allow to cool also.
Place spinach in a serving bowl, top with pumpkin, pinenuts and crumbled feta. Whisk additional 2tbsp olive oil, lemon juice and Dijon mustard and season with salt and pepper. Serve salad with dressing.
Fibre-rich, Low-Fructose, Vegetarian, Gluten-free