Roast Pumpkin, Baby Spinach, Walnut & Fetta Salad with Rack of Lamb Roast Pumpkin, Baby Spinach, Walnut & Fetta Salad - a celebration of market fresh produce I'm a stickler for freshness and quality in food, especially having spent nearly ten years of my life working on site as promotions manager at a fresh produce market
The post Roast Pumpkin Risotto with Goat’s Cheese Feta and Sage appeared first on This Is Wellbeing. 300 grams of raw pumpkin, cubed. 100 grams of baby spinach. 80 grams of crumbed goats feta. Test the rice and when its nearly ready add spinach, reduce heat and pop lid on the saucepan for 1 minute (this will quickly wilt the spinach). 100 grams of baby spinach
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Bake approx. Remove from oven and spread with baby spinach and crumble remaining feta over it. Bake 10-15 minutes, until cheese melted and bread crisps. Pizza #2 - Pumpkin, Spinach, Feta and Caramelised Onion Pizza. 200g pumpkin, cubed, steamed (i. 90g feta cheese (I used the Lemnos organic one). 2-3 handfuls baby spinach leaves. Crumble 1/3 of the feta over it. Bake a further 5 or so minutes until spinach is wilted. 90g feta cheese. 2-3 handfuls baby spinach leaves
From there it’s simply a matter of popping the roasted pumpkin onto the pastry, adding some chunks of feta (I like LOTS of feta), and then pouring over the egg mix (which will take you no time at all in your Thermomix)
Roasted Pepper, Watercress and Feta Salad. Broccolini & Asparagus in Lemon Olive Oil. Add sauce to the bottom of a plate or shallow bowl, top with a slice of spinach and feta pie, drizzle with olive oil and garnish with chopped parsley
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