Pumpkin, Pea, Feta + Mint Salad
I’ve been having a weird obsession with frozen peas lately and I have no idea why. But they are easy, inexpensive and delicious if you prepare them correctly!
Peas, mint and feta is a classic combo, which makes the most delicious base for this warming salad. It’s the perfect thing to bring when you’re told to bring a salad.
No longer is it cool just to bring some chopped up iceberg lettuce with tomatoes on top. Salads are such a fabulous way to add some intrigue to whatever meal you are about to enjoy. And I love the idea of bringing them to the centre of the meal, as opposed to just a forgotten side dish that no one really wants to eat.
Next time you prepare a salad for a crowd, I challenge you to make it show-stopping like this one! This is the kind of thing that people will not want to stop eating.
The key element of this dish is my Creamy Mint Sauce. When it comes to building a delish dish like this, once you’ve got a tasty and rich sauce, the rest is really just picking some nice veggies and throwing it together. Easy!
Pumpkin, Pea, Feta + Mint Salad
Salads are such a fabulous way to add some intrigue to whatever meal you are about to enjoy. And I love the idea of bringing them to the centre of the meal, as opposed to just a forgotten side dish!
Serves:
4
Prep time:
20 minutes
Cook time:
35 minutes
INGREDIENTS
- ¼ large pumpkin, seeds scraped and chopped into chunks
- 1 tbsp olive oil
- ½ tsp cumin, ground
- 2 cups peas, frozen
- 2 cups mixed salad leaves
- ¼ cup mint leaves, shredded
- 100g feta cheese, crumbled
- ¼ cup Creamy Mint Sauce
- 1 tbsp olive oil
- Sea salt and pepper, to taste
METHOD
- Preheat the oven to 180°C. Place pumpkin on a large baking tray, coat in olive oil, cumin, salt and pepper. Bake in the oven for 35 minutes or until soft and slightly browned on the edges.
- Meanwhile, prepare the Creamy Mint Sauce as per instructions.
- Plunge the peas in freshly boiled water for 5 minutes. Drain and set aside.
- To assemble, place the salad leaves, roasted pumpkin and peas on a large serving tray. Sprinkle over feta and drizzle over the mint sauce. Sprinkle with fresh mint and top with an extra drizzle of olive oil and salt and pepper.
Notes
- Dairy-free option: Omit feta or replace with a dairy-free feat alternative.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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