1.25kg Kent pumpkin, deseeded
2 Tbsp olive oil
2 Tbsp caramelised balsamic vinegar
Sea-salt flakes and freshly ground black pepper, to season
120g baby spinach leaves, washed
½ x 320g tub marinated creamy Danish feta, drained
½ cup dried cranberries
Candied chilli pecans
1 cup pecans
2 Tbsp white sugar
½ tsp dried chilli flakes
Preheat oven to 180°C fan-forced (200°C conventional). Line a large oven tray with baking paper. STEP 2 Cut pumpkin into 3cm-thick wedges. Cut wedges in half crossways. Place in a single layer on prepared tray and drizzle with half each of the oil and vinegar. Season.
Cut pumpkin into 3cm-thick wedges. Cut wedges in half crossways. Place in a single layer on prepared tray and drizzle with half each of the oil and vinegar. Season.
Cook in oven for about 30-35 minutes, or until pumpkin is tender. Remove from oven.
Meanwhile, for candied chilli pecans, line an oven tray with baking paper. Rinse pecans under cold water in a sieve. Transfer to a bowl with sugar and chilli. Toss to coat and arrange on prepared tray. Roast with pumpkin for 10 minutes, or until caramelised. Cool on tray, then coarsely chop.
Put spinach and pumpkin on a platter. Top with feta. Sprinkle with cranberries and candied pecans. Drizzle with combined remaining oil and remaining vinegar. Serve.
The candied chilli pecans can be made up to one week ahead. Store in an airtight container.
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