Roasted pumpkin, pur­ple spinach and she­lal cheese salad

Friday - - GOOD FOOD -

Prep time 10 mins Cook­ing time 30 mins Serves 4 200g pumpkin, skin on and cut into thin wedges 1 tbsp chopped fresh herbs 2 red pep­pers, cut into thick strips 4 tbsp olive oil 2 tbsp bal­samic vine­gar 1 tsp Di­jon mus­tard 200g pur­ple spinach leaves, washed 150g she­lal cheese A hand­ful of pumpkin seeds

1 Pre­heat the oven to 200°C. Toss pumpkin, fresh herbs and pep­pers in 2 tbsp oil. Sea­son with salt and freshly ground black pep­per.

2 Place veg­eta­bles on a bak­ing tray in a sin­gle layer and roast for 30 min­utes, turn­ing once half­way, un­til cooked and lightly caramelised. Set aside to cool slightly. 3Whisk to­gether vine­gar, mus­tard and re­main­ing oil. Sea­son to taste with salt and pep­per. 4Toss spinach leaves and roasted veg­eta­bles in half the vinai­grette and pile on to four plates. Add the cheese and driz­zle with the re­main­ing vinai­grette and pumpkin seeds.

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