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! You can also try Chef Saransh’s recipes for Asparagus Goat Cheese Frittata & Ricotta chunks with zucchini salad.