The flavours all complement each other with the sharp taste of feta and the smooth flavours of the avocado and pumpkin.
- 1/4 small pumpkin, cut into chunks
- 1 tsp. olive oil
- 50g spinach leaves
- 1 avocado, cut into chunks
- 1 can butter beans, drained and rinsed
- 15g good quality feta, crumbled or cut into small pieces
- 1 splash balsamic vinegar
- Sprinkle rosemary
- Salt & pepper to taste
- Preheat oven to 200C (400F).
- Cut pumpkin into chunks, place in bowl and drizzle a little olive oil & rosemary, mix around until all coated.
- Place on a baking tray lined with baking paper and bake for 20-25 mins until cooked. Take out, season with salt and pepper then set aside to cool.
- In a large bowl, place cooled pumpkin, spinach, avocado, butter beans then crumble feta over. Splash a little balsamic vinegar over salad.
- Enjoy as a salad or as a side.
Servings: 2 Serving size:350g
|Average Serve||Average 100g|
|Energy||1240 kJ||355 kJ|
|296 Cal||85 Cal|
|Protein||13.2 g||3.8 g|
|Fat, total||15.2 g||4.3 g|
|- Saturated||4.6 g||1.3 g|
|Carbohydrate||26.1 g||7.5 g|
|- Sugars||10.4 g||3.0 g|
|Sodium||422 mg||120 mg|
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