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Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin on lined tray. Spray with olive oil spray. Season. Roast, turning occasionally, for 20-25 mins or until tender.
Step 2
Combine the onion, fetta, spinach and pesto in a large bowl. Add the pumpkin and gently toss to combine. Arrange on a serving platter.
Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin on lined tray. Spray with olive oil spray. Season. Roast, turning occasionally, for20-25mins or until tender.
Combine the onion, fetta, spinach and pesto in a large bowl. Add the pumpkin and gently toss to combine. Arrange on a serving platter.
600g butternut pumpkin, peeled, seeded, cut into 2cm pieces
1 red onion, thinly sliced
200g fetta, coarsely crumbled
120g pkt Coles Australian Baby Spinach
¼ cup (65g) basil pesto
Description
The secret to this easy and delicious side is to use basil pesto as the dressing for the roast pumpkin, fetta and baby spinach salad.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin on lined tray. Spray with olive oil spray. Season. Roast, turning occasionally, for 20-25 mins or until tender.
Step 2
Combine the onion, fetta, spinach and pesto in a large bowl. Add the pumpkin and gently toss to combine. Arrange on a serving platter.
Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin on lined tray. Spray with olive oil spray. Season. Roast, turning occasionally, for20-25mins or until tender.
Combine the onion, fetta, spinach and pesto in a large bowl. Add the pumpkin and gently toss to combine. Arrange on a serving platter.
