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Prep Time 15 mins
Cook Time 30 mins

Ingredients
  

  • Olive Oil * (For dressing)
  • 2-3 tbsp Roasted almonds * (Chopped)
  • 1 Pumpkin (Cut into wedges)
  • 1 tbsp Tahini or Almond butter *
  • 60 g Feta Cheese or Non-dairy feta cheese
  • ½ tsp Dried Organic Chilli Flakes *
  • 1 cup Baby spinach
  • Salt *
  • 1 cup Baby Rocket
  • 3-4 tbsp White Balsamic Vinegar
  • Chilli flakes * (Optional)

Instructions
 

  • Preheat the oven 200°C (180° fan forced) and place baking paper on a baking tray.
  • Preheat a griddle pan or barbecue grill over medium-high heat. Brush a small amount of oil on the pumpkin. Grill for 4 minutes each side or until lightly browned.
  • Transfer the pumpkin onto the baking tray and bake for 20 minutes or until the pumpkin is soft and tender
  • Meanwhile, combine the oil, white balsamic vinegar, and salt in a bowl with the baby spinach and baby rocket, then transfer onto a serving dish.
  • Once cooled place the the pumpkin on the spinach and rocket salad and drizzle a touch of tahini or almond butter, and sprinkle some feta cheese or non diary feta cheese and chilli flakes (optional) on top.
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