Roasted Pumpkin Salad

Confession time – the one & only thing I’m extraordinarily fussy about is salad!

For me, it must feature warmth & banish lettuce!

I have but one exception to this rule with Caesar, but that’s not today’s story!

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For this wee beauty you’ll first need to peel & roughly chop up half a butternut pumpkin into bite sized cubes. Throw those into a baking tray & toss to coat them in a generous amount of cumin & paprika. Drizzle with oil & whack in a 180c oven for 1 & 1/2 hours to roast & caramelise.

Next, break up half a cauliflower & bung in your steamer to soften nicely.

Grab out a large frypan & heat up a glug of oil. Fry off a teaspoon of minced garlic whilst wilting some spinach leaves & throw in some sliced up sundried tomatoes. Add in the roasted pumpkin & steamed cauliflower, toss through before finally crumbling over a 200g block of feta cheese.

Now that’s a salad!

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