ROASTED PUMPKIN CRUMBLE FETA SALAD

ROASTED PUMPKIN CRUMBLE FETA SALAD

Roasted pumpkin  crumble feta salad. it is one of the most delicate and easiest salad recipes. Pumpkin is the cultivation of a squash plant, most commonly of Cucurbita pepo, that is  round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp.

Basically, it has a little sweet in nature for which, you need to remember that which ingredients you are going to select for this salad that should be less salty in nature. So Feta cheese is the best part for along with this salad recipe.

Roasted pumpkin  crumble feta salad is the nowadays most popular of the food cuisine. Yes, it has more nutrients and one of the healthy salads.

 

 

Roasted pumpkin and crumble feta

Its  nutrients and healthy salad.

Course Salad
Cuisine French
Keyword Roasted pumpkin and feta
Prep Time 10 minutes
Cook Time 30 minutes
Cooling time 10 minutes
Total Time 40 minutes
Servings 4 Serving
Calories 296 kcal
Author Biraj Kumar

Ingredients

  • 800 gm Diced skinless and seedless red pumpkin
  • 120 gm Crumbled feta
  • 2 handful Rocca lettuce
  • 8-10 no Silver onion
  • 8-10 no Cherry tomato
  • 8-10 no Green or Black olives
  • 4-6 tbsp Olive oil
  • 1 tbsp chopped fresh thyme
  • 1/2 tbsp Crushed Black pepper
  • 1 tbsp Salt
  • 2-4 sprig English parsley
  • 1 tbsp English mustard
  • 1 tbsp Honey
  • 1 tbsp Lemon juice

Instructions

  1. Marinate the diced pumpkin with salt, olive oil, lemon juice, honey, mustard sauce, fresh chopped thyme and salt, pepper.

  2. Preheat oven to 180oC, place the marinated pumpkin on a baking tray and roast for 30 to 40 minutes or until tender and golden colour. When it's done, remove the baking tray from oven and set aside to cool it.

  3. Well washed the rocca lettuce and marinate with salt, pepper, olive oil and lemon juice and divided to 4 serving salad bowl, then place roast pumpkin on it and put crumble feta, silver onion and whole olives with drizzling olive oil.

  4. Garnish with English parsley and serve it.



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