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Roast Pumpkin and Tomato Salad

Roast Pumpkin and Tomato Salad

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15 mins + 10 mins
serving size icon
Serves 8

Ingredients

  • 1/2 pumpkin, seeded, cut into 2cm wedges
  • 2 Tbsp olive oil
  • 250g mixed tomatoes, halved
  • 150g baby spinach leaves
  • 1/4 cup toasted pine nuts
  • 100g feta, to serve, and pomegranate seeds to serve (optional)
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 Tbsp balsamic glaze
  • 2 tsp wholegrain mustard
  • Salt and pepper to taste

Method

1. Preheat oven to 200°C.

2. On an oven tray, toss pumpkin with oil. Bake for 20 minutes until just tender and golden.

3. To make the dressing, whisk all the ingredients together in a small jug. Season.

4. In a bowl, combine pumpkin, tomatoes, spinach and pine nuts. Season. Drizzle with dressing and toss well. Top with crumbled feta and pomegranate seeds to serve.

MEAL INGREDIENTS

Qty Price
Fresh Produce Pumpkin Crown Cut $2.49 kg
$2.49 kg
Essentials Olive Oil $5.00 ea
$5.00 ea
Countdown Tomatoes
arrow icon exclamation icon Out of stock Out of stock
Value Spinach Baby Leaf $3.50 ea
$3.50 ea
Freshlife Pine Nuts $4.50 ea
$4.50 ea
Bouton Dor Fresh Cheese Feta $4.50 ea
$4.50 ea
Essentials Olive Oil $9.50 ea
$9.50 ea
Delmaine Vinegar Red Wine $3.99 ea club price $4.69 non club member
$3.99 ea club price $4.69 non club member
Delmaine Balsamic Vinegar Glaze $7.29 ea
$7.29 ea
Masterfoods Mustard Wholegrain $3.89 ea
$3.89 ea
Countdown Peppercorns Black Grinder $3.50 ea
$3.50 ea
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea