This is my favourite salad at the moment, I just tweeked a typical pumpkin salad and added my own bits to it. I love the combo of these flavours. The sweetness of the roasted pumpkin and the caramelised onions go really well with the salty fetta, the creamy nuttiness of the pinenuts, the sharpness of the Balsamic and the peppery taste of the rocket. Substantial in itself, it's a great BBQ salad, or accompanying spiced lamb cutlets. Yum!
Heat oil in a large frypan over low heat (Don't use a teflon coated one).
Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching - don't be tempted to turn the heat up because the onions will burn.
When onions have softened and have a bit of colour,, add sugar and balsamic and cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised.
Put the pumkin on a flat baking tray, drizzle with some oil and season with salt and bake in a 180c oven for 25 mins - til browned.
Scatter the salad leaves on a large platter or in a shallow dish, scatter the pumpkin and fetta and the caramelised onions and pinenuts. Drizzle some Olive Oil and Balsamic over it and toss a bit.
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