This salad is always a hit at BBQ’s.

PERICOACH_Editorial_Drivers_In_Article_Banner_712x150


Ingredients (serves 2)

  • 50 grams Assorted Salad Leaves (I usually use rocket or spinach)
  • 1/2 cup Roasted Pumpkin, diced
  • 1/2 cup Roasted Capsicum - skin off, in strips
  • 1/4 cup Crumbled Feta
  • Salad Dressing:
  • 3 tbsp Olive oil
  • 1 1/2 tbsp Balsamic vinegar

Method

  1. Put salad leaves on a platter or in a bowl. Add pumpkin and capsicum. Sprinkle feta on top.
  2. Dressing: In a jar add oil and balsamic. Shake. Pour over salad when ready to serve. Toss salad gently.

Notes... I roast my own pumpkin and capsicum ahead of time however, I have seen roasted pumpkin and capsicum available at supermarket deli's.
Post a comment
Like Facebook page

LIKE MoM on Facebook

Please enter your comment below
Would you like to include a photo?

No picture uploaded yet
Please wait to see your image preview here before hitting the submit button.

Your MoM account

Lost your password?

Enter your email and a password below to post your comment and join MoM:

↥ Back to top

Thanks For Your Star Rating!

Would you like to add a written rating or just submit?

Write A Rating Just Submit
Join