INGREDIENTS

FOR THE SALAD

1 x 350g packet caulirice
125ml pumpkin seeds
125ml pine nuts
1 X 300g packet fresh pumpkin
butter for frying
10ml cinnamon
100g Fairview cubed feta cheese

FOR THE DRESSING

125ml olive oil
1 tbls honey
Himilayan salt
ground black pepper

METHOD

Cut pumpkin pieces into smaller cubes/pieces. Steam until cooked but not too soft. Fry the steamed pumpkin in a pan with a little butter and cinnamon. Fry caulirice with a little butter for about five minutes.  It should still be slightly crunchy. Put the pumpkin and caulirice into a glass salad bowl. Let it cool for a while. Pan roast the pine nuts until slightly browned. Rinse the feta, dry on a paper towel and cube. When the pumpkin and caulirice have cooled, add all the other ingedients. And mix. Mix the dressing ingredients together and pour over the salad. Mix well.

NOTES

This salad is best eaten at room temperature.

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