Ingredients

  • 1 butternut pumpkin, peeled, deseeded and chopped into chunks
  • 100g of feta cheese
  • 2 cups of spinach & rocket mix
  • 100 ml olive oil
  • salt & pepper

Dressing ingredients

  • 100 ml olive oil
  • 2 tablespoons of honey
  • 75ml red wine vinegar
  • 2 tablespoons of pinenuts toasted (in oven for 3 minutes on 200c)
  • 2 tablespoons currants (soaked in warm water for 5 minutes then drained)

Author of this recipe

Matt Wilkinson

Matt Wilkinson

Chef / restaurant

I love salads because of their diversity. I’m a firm believer that a salad isn’t what we all first think of, you know, a bit of lettuce with some tomato. It can be more diverse than that.... Read more
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Try this winter warming salad, I love it - quick, easy and full of different nutty flavours.

Preparation

Pre-heat oven to 220c. Place the pumpkin onto an oven tray and mix in the 100ml of olive oil, season with salt and pepper. Place into the oven for 25-35 minutes turning every now and then until golden brown. Take out of the oven and let rest until warm. For the dressing, take a 1 litre pot and add the honey and place onto a medium flame. Bring the honey to boil then add the vinegar and reduce by 1/4. Add the remaining 100ml of olive oil and bring back to the boil. Take off heat. Quickly stir in the drained currants and pinenuts and keep at room temperature. While the pumpkin is warm place into a mixing bowl and add 5 tablespoons of the pine nut dressing, mix in some of the feta and spinach and present on a plate as you wish. To finish sprinkle over the top the almonds and pumpkin seeds.

Tips from the author

Serves 4 or more as a main or dish to share. Dressing can be keep for two months in an airtight container in the cupboard for later use.