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Needing a tasty salad for your BBQ that takes minimal effort? Look no further. Here at The Deli by Greenhorns, one of our biggest selling salads is the Pumpkin, Beetroot & Feta Salad. It uses fresh and simple ingredients but will impress your guests with its bright colours and great nutritional value.
Feeds 8 people
Ingredients
2 x large beetroot diced
half Japanese pumpkin diced
a handful of fresh baby spinach
150g danish feta cheese
50g of pepitas
2 tbsp of olive oil
2 tbsp honey or maple syrup
a squeeze of fresh lemon juice
Recipe
Pre-heat oven to 180°C
Dice the beetroot into 1-inch cubes. Remove pumpkin stalk and seeds and dice in 1-inch cubes (you can keep the pumpkin skin on for added texture).
Combine the olive oil and honey or maple syrup and toss the pumpkin and beetroot in the mixture.
Put onto a baking tray and cook for roughly 25 minutes or until the pumpkin is golden on the outside and light and fluffy on the inside.
Once cooked allow to cool then place into the fridge for 1 hour.
Once cooled, mix the pumpkin and beetroot, spinach, fresh lemon juice, salt, pepper and half of the crumbled feta then add to a serving bowl. Top with the remaining feta cheese and pepitas.
Alternatively, you can save the hassle and have the salad delivered straight to your door! Simply follow the link below:
| Calories | Carbs | Fat | Protein | Sodium | Sugar |
|---|---|---|---|---|---|---|
Beetroot | 100 | 16 | 0 | 1 | 0 | 0 |
Japanese Pumpkin | 41 | 9 | 0 | 1 | 0 | 0 |
Baby Spinach | 40 | 6 | 0 | 4 | 130 | 2 |
Feta Cheese | 600 | 0 | 0 | 26 | 0 | 0 |
Honey | 128 | 35 | 0 | 0 | 2 | 34 |
Olive Oil | 239 | 0 | 27 | 0 | 1 | 0 |
Pepitas | 160 | 4 | 14 | 8 | 115 | 0 |
TOTAL SERVING | 1308 | 62 | 41 | 40 | 248 | 36 |
PER SERVE | 164 | 8 | 5 | 5 | 31 | 4 |
