Personally I’m not a big Halloween lover, commercial nonsense that make children’s blood sugar levels rise to unknown heights.
But what I do like are pumpkins! Delicious meaty orange goodies but why didn’t they make them square shaped?
You can easily recreate a Halloween Horror fest by trying to cut their peels off…
That’s why for your own safety, it’s better to roast them with their peels on 🙂 .
This salad has it all, sweet , sour, salty ,earthy flavours.
1 small pumpkin// fresh spinach // pumpkin seeds// feta cheese // garlic// sage // salt and pepper
for the vinaigrette:
1 cooked beetroot// raspberry vinegar// 2 tsp of sour cream// a pinch of cumin // salt and pepper
Heat up your oven to 200°C and roast slices of pumpkin together with garlic and sage leaves for 20 minutes. Season your pumpkin before roasting.
Heat up a skillet and roast pumpkin seeds, keep an eye on them because the roast very fast.
Rinse fresh spinach leaves several times.
For the vinaigrette, blend all the ingredients together and taste.
Combine all ingredients together and crumble some feta cheese over it all.