This fresh and colourful summer salad combines roasted pumpkin, goat's cheese and macadamias to create a warm and flavoursome dish.
Ingredients
- 300 g pumpkin
- 200 g baby spinach leaves
- 1/4 red onion
- 1 punnet mini roma tomatoes
- 30 g goat cheese
- 1/3 cup macadamias
- 1/2 lemon
- macadamia or olive oil
- balsamic vinegar
- salt
- pepper
Instructions
- Preheat oven to 200ºC.
- Cut pumpkin into small cubes, toss in 1 tablespoon of macadamia or olive oil, season with salt and pepper and cook in the oven for around 20 minutes or until tender and golden.
- Place baby spinach in a big bowl. Slice the red onion very finely, cut the roma tomatoes in half and add onion and tomatoes to the baby spinach.
- For the dressing. Combine 1 tablespoon of macadamia or olive oil, 1 tablespoon of balsamic vinegar and ½ tablespoon of lemon juice in a small bowl and season with salt and pepper to taste.
- Once the pumpkin is cooked and while still hot, add to the bowl of spinach, onion and tomatoes and give a quick mix. Then, crumble the goats cheese on top, pour over the dressing and mix very gently again.
- Place salad onto a serving plate leaving excess dressing behind.
- Crush the macadamias with something heavy inside a clean tea towel and sprinkle over salad.
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