Salad with pumpkin, feta and walnuts
Our geographic latitude abounds with fruits and vegetables in summer and fall, but absolutely does not spoil us in winter. If, like me, you don't like plastic vegetables from the supermarket, you can only use seasonal ones, which we don't have very many of. And this is the pumpkin's finest hour, it can be used in soups, salads and desserts.
This salad was made up on the fly: a flight of fancy and the contents of the fridge dictated the recipe. You are also free to add or take away something rather than strictly sticking to the recipe. The only thing I think is important is to leave out the trio «pumpkin-feta-walnut». Together they sound marvelous, and it's up to you to embellish that sound –
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By the way, I usually bake more pumpkin than I need for one recipe, it can stand for a day or two in the fridge, and then it's just a matter of five minutes to put together a salad of all the vegetables.
Composition:
- pumpkin – 200g
- sunflower or olive oil
- homeli-suneli
- feta – 100 gr .
- walnuts – a handful
- selery – stem
- salad leaves – a handful
- leek – slice
- microgreens
- cunjut
- pumpkin oil (or any oil to taste)
- salt, pepper – to taste
Pumpkin, feta and buckwheat salad preparation:
Bake the pumpkin beforehand. To do this, peel it from seeds and skin, cut it into 2.5 cm slices, salt it, sprinkle it with hops-suneli, lightly spray it with sunflower or olive oil.
Pumpkin salad with feta and buckwheat nuts: Pumpkin salad with feta and buckwheat nuts
spiced pumpkin
Bake the pumpkin in a preheated 170C oven until desired softness. It took me 20-25 minutes.
Dry the nuts in the oven or warm them slightly in a pan. I advise not omitting this step, as once heated, the nuts open up and take on a wonderful flavor.
In a plate, tear lettuce leaves, arrange chopped celery and leeks on top, then the roasted pumpkin, feta and nuts, add microgreens, sprinkle with sesame seeds and drizzle with pumpkin or any other vegetable oil. Season with salt and pepper if necessary.
Happy appetite!
