Roasted Pumpkin Salad with Feta Cheese & Oregano
Simple and absolutely delicious!
Ingredients (serves 4 people)
4 cups peeled pumpkin, finely sliced into 1′ pieces
1 tbsp ILIADA Organic Extra Virgin Olive Oil
150g Feta Cheese, crumbled
1 teaspoon dried oregano
1 clove garlic, finely chopped
230-250g mixed green & red salad leaves
3 tbsps ILIADA Balsamic Vinegar
1 tbsp “runny honey”
2 tbsps toasted almond flakes (optional)
Sea salt & freshly ground black pepper
Preparation
Preheat the oven to 180oC.
Coat the pumpkin slices in ILIADA Extra Virgin Organic Olive Oil, season with salt & pepper to taste and then roast on a baking tray in the oven for 20 minutes until tender. Allow to cool to room temperature.
In a big bowl, add ILIADA’s Balsamic Vinegar & Extra Virgin Olive Oil, garlic, honey and feta cheese. Stir to coat.
Add the cooked pumpkin & salad leaves and toss gently to coat the dressing.
Masterfully pile on a plate and garnish with a sprinkle of oregano and some toasted almonds.
Enjoy!
