Silverbeet, Feta and Pumpkin Salad

Preparation: 10 minutes

Cooking: 20 minutes

Serves: 4

 

1 tblspn balsamic or red wine vinegar

3 tblspn extra virgin olive oil

1 tblspn maple syrup

1 tspn nutmeg

1 tblspn olive oil

1.5 kg of pumpkin, peeled and cut into chunks

1/2 bunch silverbeet, washed and stems removed

250g good quality feta cheese, crumbled

Freshly ground black pepper and salt

 

 

Place the maple syrup, vinegar and 2 tablespoons of the oil into a jar and shake well. Season to taste with pepper and salt. Tip the remaining oil and the nutmeg into a roasting pan, add the pumpkin and toss to coat. Bake at 200C until the pumpkin is golden and just tender. Tear the silver beet into bite sized pieces.  Place in a serving bowl with the crumbled feta, the warm pumpkin and the dressing.  Mix gently to allow the silverbeet to wilt a little.  Season well with pepper and salt. Serve warm or at room temperature with crusty bread