Blue potato, feta, spinach and roast pumpkin salad
Dietitian without Borders
Dietitian without Borders
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  • 2 Ingredients
  • 2 blue potatoes ⅓ butternut pumpkin/squash 2-3 handfuls baby spinach 2 slices red cabbage, shredded 5 slices of cucumber, quartered ¼ capsicum/pepper 5 cherry tomatoes, halved 50g feta cheese, chopped small handful walnuts fresh lemon juice from ½ lemon olive oil 1-2 cloves garlic mixed herbs rock salt Methods Turn oven onto 200 degrees celsius Wash skin of blue potatoes, cut into chunks and place on a baking tray Peel butternut pumpkin, chop into chunks and place on baking tray with the potatoes Crush/chop garlic into small pieces and spread over the pumpkin and potatoes Sprinkle mixed herbs and a pinch of salt over the pumpkin and potatoes, drizzle with a little olive oil then place in the oven. Allow the potatoes and pumpkin to cook for about 30 minutes until cooked through. Combine spinach, red cabbage, cucumber, capsicum, cherry tomatoes, feta and walnuts in a large bowl. Add the blue potatoes and pumpkin when cool. Drizzle the juice of one lemon and a splash of olive oil onto the salad then mix all ingredients together and serve. Notes Will keep fresh in the fridge for a couple of days when covered. 3.2.1311



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