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
200°C 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