(5 standard serves)
Don’t let the cooler weather stop you from enjoying salads- add leftover meat and heat at work for a satisfying lunch.
750g pumpkin (carrots or beetroot could also be used)
2 Tbsp olive oil
Salt and pepper to taste
4 cloves crushed garlic
1 red onion
2 Tbsp pumpkin seeds
1 ½ cups baby spinach (or other salad greens of choice)
400g can of cannelini beans
100g reduced fat feta
2 Tbsp red wine/balsamic vinegar
¼ Tbsp olive oil
2 Tbsp fresh parsley
1 tsp wholegrain mustard
1. Preheat oven to 180 degC. Place pumpkin in a roasting dish, drizzle with 1 Tbsp olive oil and season with salt and pepper. Cook for 30 minutes until tender.
2. Heat the other 1 Tbsp of olive oil in a frying pan and gently cook the garlic and red onion. Add the pumpkin seeds and cook for a further 2 minutes, stirring until the seeds start to change colour.
3. Add the drained beans to the pan and warm through. Combine the pumpkin, bean mixture and spinach in a serving dish, crumble over feta and drizzle with combined dressing ingredients.