Pumpkin, Beetroot, Feta, Rocket and Pine Nut Salad
- Roast Pumpkin
- Roast Beetroot
- Toasted Pine Nuts
- Feta Cheese
You can make this delicious roast vegie salad warm or cold it is delicious either way... I usually make it with left over vegies that need to be used from a roast the night before. Its such a great way to turn left overs into something so good- one of my favourite salads!
- Cut pumpkin and beetroot into generous bite size sections and roast for 1 hour at 180 degrees in a fan forced oven with olive oil, salt and pepper.
- Cut zucchini's into thick slices and add to the roast pumpkin and beetroot in the last 20 minutes of roasting time
- Toast your pine nuts in a dry pan with salt and no oil until they have a nice colour on them
- Cube up your feta cheese and toss all remaining ingredients together with your roasted vegies. This salad needs no dressing it is just delicious as is.