Large handful of baby spinach leaves 4 spring onions finely sliced 1 Tbls of pine nuts 1/2 avocado 1 ripened tomato 10 semi dried tomatoes few slices of cucumber 1/2 pumpkin roasted in squeeze of honey and olive oil handful of pitted olives crumbled persian fetta
Method:-
Cut 1/2 small or 1/3 large pumpkin and rub in olive oil and squirt of honey with salt in a small plastic bag and rub together. place in oven preheated to 175 C for about 20 mins to 1/2 hour and let cool.
In a large bowl layer baby spinach leaves with sliced avocado, spring onions, sliced tomatoes, cucumber, and finely sliced semi dried tomatoes. sprinkle with pine nuts and sliced olives allowing the juice from the olives into the bowl.
Place roasted pumpkin pieces and persian fetta (crumbled) over the top with a drizzle of olive oil and salt and pepper.
Serve with barbequed meat or fish for the summer months!
Also good with potato wedges and sour cream as a side.
