Pumkin and Feta salad is a crispy and helthy seasonal idea for a delicious meal. It has all the virtues and colors of the cold season. Pumpkin cooking makes the difference. It is first cooked in a pan with a little olive oil and then baked. Walnuts, almonds and fresh lettuce are the other ingredients that make crunchy, rich in fiber and vitamins a dish, perfect also as a light meal.
250 g (9 oz) pumpkin, cut into cubes
3 tbsp extra virgin olive oil
White pepper, to taste
Pinch of sea salt
A sprig of rosemary
6-8 Romaine lettuce (or other seasonal vegetable)
150 g (5 oz) Feta, cut into cubes
6 walnuts, chopped
6 whole or white almonds, chopped
1 tbsp balsamic vinegar
- In a bowl, mix the pumpkin with olive oil, pepper and salt.
- In a frying pan, cook the pumpkin for about ten minutes. Next, place the pumpkin in a baking tray, covered with baking paper. Add the rosemary and cook at 180° (350°/ Gas 4) for 20 minutes or until it is tender (turn the pumpkin halfway to cooking). Let it cool.
- In a salad bowl, mix the pumpkin with lettuce, feta, walnut, almonds, feta and balsamic vinegar.