Pumpkin, Kumara and Feta Salad

Serves 4

2 Kumara, cubed

4 cups cubed Pumpkin

1 tbsp olive oil

1 pkt Maggi Pumpkin & Roasted Garlic Soup Mix

1/2 cup Walnut halves

100g Feta cheese, crumbled

1 cup chopped fresh herbs e.g. coriander, basil, parsley

Baby Spinach leaves to serve

Dressing

1 tbsp Balsamic Vinegar

2 tsp Honey

Juice of 1 lemon

Freshly ground black pepper

  • Preheat oven to 200C.  Line a roasting dish with baking paper.
  • Place kumara and pumpkin in dish.  Add oil and soup mix, toss well.  Bake in preheated oven for 30-35 minutes, stirring once during cooking.
  • Add walnut halves and bake for a further 5 minutes or until vegetables are tender.  Allow to cool.
  • Toss Feta and herbs through roasted vegetables and walnuts.
  • Place dressing ingredients in a small bowl and whisk to combine.

Serve salad on baby spinach leaves and drizzle with dressing

Analysis per serve

Energy (kj) 1257

* Carbohydrates(g) 34

* Protein (g) 9

** Fat (g) 14

*** Fibre, Vitamin C

Supplied by Suzie Muirhead (Pearce) NZ Hockey


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