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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Pumpkin and feta match perfectly in this substantial salad with just the right amount of zing!
1 Preheat the oven to 200°C. On a baking tray, arrange pumpkin and spray with oil. Roast for 15 minutes. Add broccoli and Brussels sprouts, spray with oil and roast a further 10-15 minutes, until vegies are soft and tender.
2 Fold spinach or rocket leaves through vegie mixture. In a small bowl or jar, combine olive oil, pomegranate molasses or balsamic, lemon juice and pepper to make dressing.
3 Drizzle dressing over salad and add pumpkin seeds and feta. Serve warm or cold.
This recipe easily doubles or triples to make lunches for more days or people.
Calories 350 cal
Kilojoules 1450 kJ
Total fat 20 g
Saturated fat 7.5 g
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