Rated 4.17 out of 5 based on 6 votes
- 1 bunch lettuce or salad leaves
- 250 g pumpkin
- 150 g pinenuts, plus extra for toasting
- 250 g risoni pasta
- 2 bunches parsley
- 125 g parmesan
- 1/4 cup olive oil
- 8 x artichoke hearts
- 10 x cherry tomatoes, cut in half
- 125 g fetta
Who said salads had to be boring?
This salad is a great one to have up your sleeve to wow people who drop by. It’s a great accompaniment with a BBQ, or as a stand alone meal.
1. Dice up the pumpkin (if it’s too hard to cut I put it in the microwave for a few minutes to soften it and it’s much easier to dice), place on a baking tray with salt, pepper and a bit of olive oil and bake for around 40 minutes at 150 degrees celsius.
2. Boil some water and put on the pasta. I love to use Risoni however any small pasta can be used in the salad.
3. Make the pesto. To do this, you whizz up a big bunch of parsley or basil (I used parsley because it’s much harder to grow basil at this time of year) with olive oil, a handful of pine nuts and a big chunk of parmesan cheese. Delicious!
4. Head to the fridge and get out any salad-y items. In my case I had lettuce, artichoke hearts, cherry tomatos, sun-dried tomatoes (of course you can mix the tomato flavours), fetta and olives.
5. Once the pasta is boiled, drain, cool and then combine with the pesto, before mixing in with the other salad ingredients and a dash more olive oil, and maybe a squeeze of lemon if you fancy it.
6. Pull the pumpkin out of the oven, cool and combine with the rest of the salad.
7. Toast the pinenuts in a pan on the cook top
8. Serve, devour, enjoy.
*You can also add a protein to this salad like tuna and chicken, or a hardboiled egg.
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Throw a bit of cucumber in there for extra deliciousness!
Great mix of taste and texture
Love the microwave tip for the pumpkin! Looks tasty!