Ingredients
- 500 g Pumpkin or Butternut cubed
- 50ml Honey
- 1 t of Cinnamon and nutmeg
- Rocket leaves
- 2 Avocados
- 1 Wheel of feta
- 1 Red onion finely sliced
- 100g Toasted sun flower seeds
- Salt and Pepper
- Lemon Juice
- Olive Oil
- Soaked Sprouts
Method
- In a roasting tray drizzle honey and sprinkle spices on butternut and bake for 30 min or until tender.
- Allow to cool and prep your other ingredients.
- Build your salad by first layering rocket onto a flat salad dish
- Add the sliced red onion, avocado, pumpkin, feta, sprouts and sprinkle the toasted sun flower seeds (this recipe is originally served with pine nuts but sunflower seeds are a great cost effective alternative).
- Dress with black pepper and Malden sea salt, olive oil and some lemon juice.
* This is a great salad to go with some chicken or even as a main meal on its own, I love making extra at dinner to enjoy at lunch the next day.
ALWAYS REMEMBER
… FOOD IS LOVE…
