Tangy feta cheese is a very popular ingredient for several salads. Together with roasted pumpkin, which is a very versatile ingredient, used even in pies & pastas, it creates a unique taste & is also a very healthy option. Read Chef Saransh’s recipe below to learn his unique style of cooking this salad.
2 cups pumpkin, diced
¼ cup olive oil
2 tablespoons honey
4 garlic cloves, crushed
2 tsp Balsamic vinegar
1 tablespoon dried sage
50g pine nuts
100g feta cheese, crumbled
Salt & pepper
100 gm rocket Rocket Leaves
- Combine oil, honey, balsamic and crushed garlic together in a bowl. Season with the salt, pepper and sage. Divide the dressing into two parts. Add one to the pumpkin pieces and toss through.
- Transfer to a baking dish and bake at 200°C for 30 minutes or until turning brown. Set aside to cool, leaving oil in bottom of the dish.
- Once cool, toss pumpkin together with remaining dressing, feta, pine nuts and Rocket Leaves and serve.
Don’t forget to try this at home & share a picture with us! Visit a Nature’s Basket store near you or log on to www.naturesbasket.co.in because we want you to worry about the recipe, and not its ingredients!