ROAST PUMPKIN, SPINACH & RICOTTA SALAD
Ingredients
200g fresh baby spinach, washed and drained well
250g Pumpkin
2 red onions, sliced into thinnish wedges
½ tsp cumin seeds
1 Tbsp pumpkin seeds
1 sprig fresh rosemary
Olive oil
100g fresh ricotta cheese
Dressing:
1 Tbsp sherry vinegar (balsamic or redwine)
2 Tbsp extra virgin olive
Salt and freshly ground pepper
250g Pumpkin
2 red onions, sliced into thinnish wedges
½ tsp cumin seeds
1 Tbsp pumpkin seeds
1 sprig fresh rosemary
Olive oil
100g fresh ricotta cheese
Dressing:
1 Tbsp sherry vinegar (balsamic or redwine)
2 Tbsp extra virgin olive
Salt and freshly ground pepper
Method
Preheat the oven to 190C, with a roasting tray in the oven to get hot to give the pumpkin a good start.
Dice the pumpkin into bite size pieces. Place into a bowl with the onions, cumin, pumpkin and rosemary. Drizzle over a little oil and season with salt and pepper. Place all the ingredients and oil onto the hot oven tray and bake for 10-15 minutes or until caramelized and tender.
Make the dressing and put the cooked pumpkin and dressing aside.
In a large bowl, add the spinach, tip in warm pumpkin and onions. Pour over your dressing and crumble in your Ricotta, season and toss gently. Serve immediately!
Dice the pumpkin into bite size pieces. Place into a bowl with the onions, cumin, pumpkin and rosemary. Drizzle over a little oil and season with salt and pepper. Place all the ingredients and oil onto the hot oven tray and bake for 10-15 minutes or until caramelized and tender.
Make the dressing and put the cooked pumpkin and dressing aside.
In a large bowl, add the spinach, tip in warm pumpkin and onions. Pour over your dressing and crumble in your Ricotta, season and toss gently. Serve immediately!
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