600g (1.3 lb) butternut pumpkin, deseeded and sliced into ½cm slices
2 red onions, peeled and cut into large wedges
2 long red chillies, finely sliced
2 tbsp extra virgin olive oil
100g (3.5 oz) baby spinach
50g (1.7 oz) baby chard leaves (or any other firm salad leaf)
½ cup mint leaves
Marion’s Kitchen Thai-style Tamarind Vinaigrette (find out where to buy here)
100g (3.5 oz) feta cheese, crumbled
2 tbsp roasted pumpkin seeds
2 tbsp roasted chopped peanuts
sea salt & pepper
Preheat oven to 200°C/390°F.
On a large baking tray, place the pumpkin, red onion and chillies. Drizzle with the olive oil and season with salt and pepper. Spread the vegetables out (if they can’t be spread in one layer, then divide among 2 baking trays. Roast, turning occasionally, in the oven for 25-30 minutes or until tender. Remove from the oven and allow to cool to room temperature.
When ready to serve, place the spinach, chard and mint leaves in a large bowl. Drizzle with the Thai-style Tamarind Vinaigrette and toss to coat. Spread the dressed leaves out on a large serving plate. In the same large bowl, add the roasted pumpkin, red onion and chillies. Drizzle with Thai-style Tamarind Vinaigrette and gently toss to coat. Spread the dressed vegetables out over the salad leaves. Sprinkle over the feta cheese, pumpkin seeds and peanuts.
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