Goat Feta, Baby Spinach and Pumpkin Salad

Ingredients:

1/2 pumpkin

Small ball fresh baby spinach leaves

2 spring onions chopped

1 clove garlic crushed and chopped

100 g goat feta cheese cubed

Cracked pepper and salt to taste

1tbs olive oil

1tbs balsamic vinegar

Method:

Roast the pumpkin half in an oven on 220 degrees Celsius until skin is brown, but not overcooked. Peel the pumpkin half, remove seeds, slice and cut into 2-3 cm cubes.

Put the pumpkin cubes into serving bowl; add spring onions, garlic, feta and baby spinach.

Season and toss gently. Serve cold with selection of breads as appetizer or as salad with roasted meat.