Pumpkin and Asparagus Salad
Thanks to Binny for this recipe
1/2 pumpkin, cubed
1 large capsicum, cubed
1 bunch asparagus spears, trimmed
1 packet mixed lettuce leaves
1 block Danish feta, cubed
For the dressing
4 tbs olive oil
1 tbs lemon zest
2 tbs oregano leaves, finely chopped
Preheat oven to 180 degrees C, and roast the pumpkin pieces for approximately 1 hour. Half an hour before the pumpkin is ready, place the capsicums into the oven on the second shelf and let them roast for the remaining half an hour.
Blanch the asparagus by microwaving the spears for 2 minutes on high for thick spears (1 1/2 mins of high for thinner spears). Once cooked, refresh asparagus in iced water.
Assemble the salad by placing the lettuce on a serving tray and arranging the pumpkin, capsicum and feta on top.
Place all the dressing ingredients into a jar or bottle and shake well. Drizzle over the salad just before serving.
This salad is amazing. It's my perfect salad at the moment. I love it. Even DD loves it, which is amazing considering there's quite a bit of green in there. Thank you Binny!!!
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