Marrakech Salad

Name: Marrakech Salad
Ingredients: 500 g butternut pumpkin, peeled; 8 roma tomatoes, chopped; 200 g green beans, topped & tailed; 1/2 red onion, sliced; 200 g baby spinach leaves; 200 g feta cheese; 2 teaspoons dried thyme; 1/4 cup olive oil; 2 tablespoons flat leaf parsley, chopped; Dressing; 2 tablespoons balsamic vinegar; 2 tablespoons olive oil

12 ingredients

7 steps

Ingredients

500 g butternut pumpkin, peeled
8 roma tomatoes, chopped
200 g green beans, topped & tailed
1/2 red onion, sliced
200 g baby spinach leaves
200 g feta cheese
2 teaspoons dried thyme
1/4 cup olive oil
2 tablespoons flat leaf parsley, chopped
Dressing
2 tablespoons balsamic vinegar
2 tablespoons olive oil

Directions

1

Pre-heat oven to 180.C.
2

Line a baking dish with baking paper.
3

Cut pumpkin in 2cm cubes and toss with olive oil & thyme in prepared baking dish.
4

Sprinkle with salt and bake for approx 20 mins until tender. Set aside to cool.
5

Place green beans in a pot of salted boiling water and cook for 6 mins, remove & drain and place into iced water to prevent further cooking.
6

Combine spinach, pumpkin, tomatoes, beans, onions and parsley. and top with crumbled feta cheese.
7

Combine dressing ingredients and drizzle over salad just before serving.