Shenton Safaris: Warm pumpkin salad
We like to think about you all serving this up across the world, hopefully from your gardens on a warm, lazy Sunday. We love this salad because it is easy to whip up but flavour is not compromised. The warm pumpkin makes this either an excellent side or the main component and the star of lunch.
- Mustard greens
- Start by cutting up your pumpkin into chunks that you feel will be appropriate for your salad.
- Season pumpkin with salt, pepper and generously drizzle olive oil before roasting in the oven for 30 minutes.
- Along with the pumpkin, pop in the drained chickpeas. These are will add the crispy element to your salad.
- Once the pumpkin is soft and chickpeas are crispy, place over mustard greens before crumbling feta over the top. Don’t be scared to be generous with the feta!
Want a dish to pair with this glorious salad? We are just loving these Turkish flatbreads, follow this link for the recipe.