I love this kind of salad. It looks great because of the colour, it tastes amazing due to the tangy saltiness of the feta and the peppery goodness of the rocket, and its so easy to make! Winning! Perfect as an accompaniment to a succulent steak, in a great big bowl at your next BBQ or simply by itself for a light meal. I change-up the dressing a little, depending on what’s in the cupboard/fridge but always keep it light.
Ingredients
120g Rocket Leaves or Baby Spinach and Rocket Mix (I buy the prepacked and washed leaves from my supermarket)
1/2 Butternut Pumpkin, cubed and roasted in a little olive oil
150 – 200g of Greek Style Feta, cubed
1/2 Spanish Onion, thinly sliced
Dressing – see note
Method
It couldn’t be any simpler. After oven roasting your pumpkin until soft, allow to cool. Combine all ingredients and dress. There, you’re done!
Note Dressing: I don’t use measurements here, I go by sight and taste. I make these kind of dressings with a mix of good extra virgin olive oil, either some lemon juice or some vinegar (white wine, red wine, balsamic etc), sometimes a little mustard (usually Dijon) and of course, some salt and pepper. I put all these ingredients into a small jar with a lid and shake to combine. In the salad pictured you can see I even put some sliced spring onions in there, so you go with any dressing that takes your fancy.
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