26/11/2020 
CategoryCold Meals, Everyday, Lunch, Vegetarian
Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
1.50 kg pumpkin, peeled, seeded and thinly sliced
¼ cup olive oil
300 g baby spinach leaves
200 g feta, crumbled
1 tbsp whole grain mustard
2 tbsp red wine vinegar
Method
1
Heat a grill/fry pan on high heat. Brush pumpkin with oil and season with pepper. Cook pumpkin for about 1 minute on each side or until tender. Remove from pan and set aside
2
Place spinach, feta and pumpkin in a large serving bowl.
3
Combine mustard, vinegar and remaining olive oil in a separate bowl, stir well to combine.
4
Drizzle the dressing over the salad (just prior to serving) and mix well.
5
Divide into individual containers and serve.
Tips
You can also steam the pumpkin by bringing a saucepan of water to the boil and placing the pumpkin in a steamer for about 10 minutes.
Nutrition Facts
Serving Size 175g
Servings 12
Amount Per Serving
Calories 136
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 2.6g13%
Sodium 203mg9%
Total Carbohydrate 8.2g3%
Dietary Fiber 2.2g9%
Sugars 5.5****g
Protein 7.6g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
1.50 kg pumpkin, peeled, seeded and thinly sliced
¼ cup olive oil
300 g baby spinach leaves
200 g feta, crumbled
1 tbsp whole grain mustard
2 tbsp red wine vinegar
Directions
1
Heat a grill/fry pan on high heat. Brush pumpkin with oil and season with pepper. Cook pumpkin for about 1 minute on each side or until tender. Remove from pan and set aside
2
Place spinach, feta and pumpkin in a large serving bowl.
3
Combine mustard, vinegar and remaining olive oil in a separate bowl, stir well to combine.
4
Drizzle the dressing over the salad (just prior to serving) and mix well.
5
Divide into individual containers and serve.
