Preheat oven to 180 ºC (fan forced).
Spray baking tray with olive oil. Place pumpkin in the baking tray. Sprinkle with salt and spray with olive oil. Mix and spray again. Bake pumpkin for about 30 minutes turning twice and lightly respray with olive oil each time.
Place the seeds and nut mixture in a non stick fry pan over medium heat. Stir continuously until golden and be careful not to burn them. Remove immediately to a cool glass/ceramic dish and allow to cool.
Wash and spin baby spinach. Arrange on a serving platter. Place the pumpkin over the spinach.
Drain and crumble the feta, sprinkling it onto the spinach and pumpkin.
Sprinkle with the seeds and nuts and drizzle with extra virgin olive oil.
This salad can be served immediately as a warm salad or left to cool depending on your preference.
Judith Sweet’s – Fresh Fig and Walnut Salad with Brie
Having worked for over 45 years in the food industry as chef, business owner, educator and food writer, Judith works with Houston’s developing and demonstrating recipes.
Use home grown walnut or Tasmanian commercial walnuts which are excellent quality in preference to imported walnuts. For the best flavour serve the figs and cheese at room temperature. Smoked chicken, turkey or ham works well with this salad. I sometimes add a dash of pomegranate molasses to this dressing and omit the mustard.
- 6 ripe figs, quartered
- 4 cups Houston’s Baby Butter Leaves
- 150g of ripe brie cut into 2 cm cubes
- half cup toasted walnuts, roughly chopped
- 1 tsp honey
- 1 tsp Dijon mustard
- quarter cup mild flavoured olive oil
- 3 tbs white balsamic vinegar
- pinch salt
- grinding of black pepper
Place all the dressing ingredients in a screw top jar and shake vigorously. Taste for seasoning and adjust if necessary.
Gently combine all the salad ingredients and then fold through the dressing.
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