Ingredients
1 small pear (firm to touch)
500g butternut pumpkin
Fetta cheese (to taste)
Baby spinach
Olive oil
Balsamic vinegar
1. Pre-heat a 180 degree oven.
2. Cut pumpkin into small wedges, leaving skin on, slightly brush with olive oil and season with salt and pepper. Roast for approximately 30mins or until tender. Leave to cool.
3. Quarter and thinly slice the pear.
4. Cut the fetta into 1cm cubes.
5. Slice the pumpkin flesh off the skin.
6. Toss all the pumpkin, pear, fetta and baby spinach together. Dress with olive oil and balsamic vinegar.
1 small pear (firm to touch)
500g butternut pumpkin
Fetta cheese (to taste)
Baby spinach
Olive oil
Balsamic vinegar
1. Pre-heat a 180 degree oven.
2. Cut pumpkin into small wedges, leaving skin on, slightly brush with olive oil and season with salt and pepper. Roast for approximately 30mins or until tender. Leave to cool.
3. Quarter and thinly slice the pear.
4. Cut the fetta into 1cm cubes.
5. Slice the pumpkin flesh off the skin.
6. Toss all the pumpkin, pear, fetta and baby spinach together. Dress with olive oil and balsamic vinegar.
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