Ingredients
- 500g pumpkin
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 cup pine nuts
- 4 handfulls baby spinach leaves
- 200g fetta
- 1 tsp lemon juice
- 1 tbsp oregano, chopped
Method
Preheat oven to 180C. Cut pumpkin into 2cm cubes, and toss in an oven tray with olive oil and salt. Bake for 20 minutes, or until soft. After 10 minutes, add the pine nuts to the tray and toss with pumpkin, and return to oven. When pumpkin is cooked, add pumpkin and pine-nuts to a bowl of the baby spinach, and crumble fetta over. Add lemon juice and oregano; toss and serve.
Source: Chris