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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Make the most of persimmon season with this quick, high-iron recipe for two. The saltiness of feta is the perfect match with the sweetness of the fruit and pumpkin in this vegetarian salad.
1 Preheat oven to 200°C. In a baking dish lined with baking paper place pumpkin and onion. Combine honey, paprika and half the olive oil. Drizzle over veges then roast for 25-30 minutes, until soft and collapsing.
2 Heat a pan over a medium-high heat. Add walnuts and dry toast for 2 minutes, or until toasted. Set aside.
3 In a large bowl, combine persimmons, spinach leaves, feta and walnuts. Combine remaining olive oil with balsamic to make dressing. Drizzle over salad and mix well.
4 Divide salad between plates and add pumpkin and onion. Garnish with pepper and serve.
Make it gluten free: Check paprika is gluten free.
Make it vegan: Replace honey with maple syrup and replace feta with Sheese Greek-style vegan cheese.
This recipe is from our Weeknight meal planner feature – everything you need for four nights of delicious, nutritionist-approved meals for two, for under $112. Just grab the shopping list and you’re ready!
Calories 424 cal
Kilojoules 1770 kJ
Total fat 26 g
Saturated fat 7 g
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