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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This simple pumpkin and feta salad is really easy to make, and the addition of sage leaves gives it a fragrant kick. It's a salad rich in antioxidants, calcium and fibre - a nutritious and satisfying side dish.
1 Preheat the oven to 200°C/fan 180°C/gas 6. Put the cubes of pumpkin in a roasting tin. Keeping the garlic cloves whole and unpeeled, bash them with the palm of your hand or the back of a wooden spoon – anything that will partially crush them. Add them to the roasting tin with the pumpkin, then sprinkle over the cumin seeds and chilli flakes.
2 Drizzle the olive oil over, season with black pepper and add the dried sage if you’re using it. Roast in the oven for around 20 min or until the squash is soft, starting to brown and the edges are starting to caramelise. If you’re using fresh sage, sprinkle it over now. Put the pumpkin in a large bowl and crumble the feta over it, then season with a little black pepper. Serve immediately.
Calories 229 cal
Kilojoules 958 kJ
Total fat 13.4 g
Saturated fat 7.4 g
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