Ingredients:
- 2 Cups of Pumpkin
- 2 Tbsp Olive or Coconut Oil
- 4 Medium Zucchini’s Spiralised
- 1 Tbsp. Butter
- 100g Feta crumbled
- ½ Pomegranate
- Juice of 1 lime
- 1 Tbsp. Extra Virgin Cold Pressed Olive oil
- Small cluster of fresh mint leaves finely chopped
- ½ tsp Raw Honey
- Sea salt to taste
Method:
Remove skin and chop pumpkin into small chunks. Place on baking tray then
drizzle with olive or coconut oil and place in oven at 180 for 30 minutes.
Next lightly melt butter in large fry pan then add spiralised zucchini noodles
and gently toss on low heat till just tender. Place zucchini noodles into your
serving bowl. Remove roasted pumpkin chunks from the oven and toss
through the zucchini noodles. Finally toss through crumbled feta and sprinkle
with pomegranate seeds. Pour over dressing then serve.
Dressing Method:
In a glass jar place below ingredients then shake till evenly combined:
Juice of 1 lime
1 Tbsp Extra Virgin Cold Pressed Olive Oil
Small cluster of fresh mint leaves finely chopped
½ tsp Raw Honey
Sea Salt to taste
Pour dressing over salad then serve immediately.
