A lovely salad for the summer!
Ingredients
- Beetroot, roasted
- Pumpkin, roasted
- Walnuts, candied
- Pistachio and/or pumpkin seeds, toasted
- Feta Cheese
- Baby Spinach
- Red Onion, finely sliced
- Vinaigrette – see below
Roasted Beetroot
- Beetroot, 600g – 800g peeled and cut in chunks.
- Brown Sugar, 1 tbsp
- Balsamic Vinegar, 2 tbsp
- Salt and pepper
Combine above and bake on 180 till soft and browned.
Roasted Pumpkin
Mix pumpkin, olive oil, honey and orange juice. Season with salt and pepper. Roast till browned.
Candied Walnuts
- Â Walnuts, 11/2 cup
- Brown Sugar, 1/2 cup
Toast walnuts lightly in dry pan, remove. Add sugar stir till melted and add nuts – Be quick!
Line baking try with baking paper and through nuts on to crisp up – chop up a bit.
Vinaigrette
- Extra virgin olive oil, Â 1â„3 cup
- Red wine or sherry vinegar, 2 tbsp
- Dijon mustard, 1 tsp
- Garlic, 1 clove crushed
- Red Onion, finely sliced
Mix above ingredients, add onion after mixed to soak for a bit.
Make the salad
Add all the ingredients together! Don’t forget the feta cheese! And add some toasted pumpkin and pistachio nuts.