Ingredients
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
Method
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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.
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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.
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Cook in oven for about 30-35 minutes, or until pumpkin is tender. Remove from oven.
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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.
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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.
Cook's tip:
The candied chilli pecans can be made up to one week ahead. Store in an airtight container.
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