Pumpkin, Bean & Feta Salad (serves 1)

1My family and I love roast pumpkin. This is a great way to use the leftovers (if there is any!). Tip if you’ve taking this to work, keep the pumpkin separate and warm up before adding on, then eat immediately.

 

 

  • ½ cup roasted pumpkin
  • 30 gm (1 ounce) crumbled feta
  • ½ cup canned black beans, drained and rinsed
  • 1 cup mixed greens (spinach and rocket, etc)
  • 1 tablespoon olive oil
  • Celtic Sea Salt & Pepper to taste
  1. In a large bowl, combine the pumpkin, black beans, olive oil, salt and pepper. Toss gently to coat.
  2. Place the mixed greens on a plate and top with the pumpkin mixture.
  3. Sprinkle on the feta cheese.