Throwback Thursday

I’m going to add a recipe in my blog at the beginning of each month.  Today’s is a regular on our table through summer by itself, at BBQs or leftovers for the lunchbox – it is all good.

Roast Pumpkin Salad / Serves: 6

Great for:

  • Gluten free
  • Mediterranean focus

Variations:

  • sprinkle with toasted pine nuts / slivered almonds
  • add in roasted beetroot & freshly steamed asparagus

Ingredients:

  • 2 cups Kent pumpkin, cubed
  • Freshly ground black pepper
  • 80g black olives, pitted
  • 80g feta cheese, cubed
  • 2 tbsp. oregano leaves
  • 2 cups baby rocket/spinach leaves
  • ¼ cup balsamic vinegar
  • 1 tbsp. extra virgin olive oil

Directions:

  • Preheat oven to 180OC & line a baking tray.
  • Arrange pumpkin on tray & season with pepper. Cook for 30minutes or until pumpkin is tender.  Allow to cool.
  • Combine olives, fetta, oregano & rocket.  Add the cooled pumpkin & toss gently.
  • Combine oil & vinegar, drizzle over salad.
  • Voila!
Roast pumpkin – seriously, it’s all good from here on in!

#easypeasey #recipe #summerBBQfun #nutrition #consciouslynutritious #happyhealthypeople

Published by Shân

I am incredibly passionate about food and its healing power – it is pretty amazing how what you eat affects how your body works! In fact, I was so fascinated, I went & got myself a degree in it – a Bachelor of Health Science (Nutritional and Dietetic Medicine). Now in all honesty I don’t eat or live a perfect lifestyle, nor will I ever pretend I do. Realistically I know you won’t be perfect either. And that’s OK. As a Clinical Nutritionist I focus on what we eat and how this has an impact on our health and wellness – everyday.

Leave a Reply

%d bloggers like this: