Roasted Pumpkin Salad

I made this salad for the 3rd time in a month. This is such an easy and tasty salad... except that the ingredients might be a little more pricey.

Recipe can be found here.

Notes

1. About 1/2 a butternut pumpkin (~1kg) will feed 4 persons as a side dish. Butternuts are really expensive in Singapore (not sure if they are sold in Malaysia) because this is an "Aussie pumpkin". I remember my grandma was so puzzled why the pumpkin looked like that! I got my butternut in a fruit and veggie shop for A$1.99/kg or A$1.79/kg if I buy the whole pumpkin. The only thing I really dislike is cutting the pumpkin up, because of the tough skin to remove.

2. Pine nuts is more expensive than your other nuts. But the slightly bitter taste is great to add into any salad. Toast them for a better flavour. I usually get Sunbeam brand, where I pay about A$3.80 or so for a 170g pack. In Singapore, be prepared to pay S$6 for 100g and they are not widely sold.

3. I got my mint leaves from my SIL who has plenty of them in her garden. You may pick a bunch up for about A$2 at supermarkets. To ensure they stay good longer, put them (especially if the roots are in sight) in a jar of water and leave the entire thing in the fridge. You may use excess mint to freshen up a summer drink, etc. Mint is great!.

4. Don't worry about the olive oil spray. If you don't have it, lightly drizzle olive oil (or even other vegetable oil) over the pumpkin before you cook them. I used a canola oil spray and it worked just as well.

5. One block of fetta cheese will last you for 2-3 of this salad recipe. You may use the excess to top your pizzas, salads, etc. They go very well with tomatoes, basil, spinach, pumpkin.

6. If you are not a big fan of balsamic vinegar (like Quop), use half the proportion required. Balsamic vinegar is great for lots of salads. My mum loves it!

Lastly, enjoy it! :)