Roast Pumpkin, Spinach, Fetta and Coriander Salad with BBQ Pork
30 min
Serves 6-8
Ingredients
½ butternut pumpkin, peeled and cubed
1 tablespoon extra light olive oil
2 tablespoons sweet chilli sauce
1 tablespoon lime or lemon juice
500g pork fillet
100g baby spinach or rocket
1 bunch coriander leaves
2 spring onions, sliced
200g South Cape Reduced Fat Greek-style Fetta
1 tablespoon pumpkin seeds or toasted pine nuts
Method
- Roast pumpkin in a baking dish at 200°C for 20 minutes until golden. Shake oil, sweet chilli sauce and lime juice together in a jar to make a dressing.
- Barbeque or chargrill pork fillet until done to your liking and allow to rest for 5 minutes.
- Arrange spinach, pumpkin, coriander, spring onions and sliced pork on a large platter. Crumble South Cape Fetta over the top and drizzle with dressing.
- Sprinkle with pumpkin seeds or pine nuts and serve immediately.
Tips
- Any of the Fettas in the South Cape range can be used in this recipe.
- For dish that is even lower in fat, simply omit the olive oil from the dressing.
- Grilled chicken or prawns can also be used instead of pork.
