
I love cooking, but what I love more than anything is cooking for others. I believe cooking is about sharing good food with your loved ones and by preparing it yourself you are sharing the passion with them and I also believe food tastes better if you prepare it yourself.
I made this meal a couple of days ago and everyone loved the salad. The menu consisted of peppered scotch steaks, chunky rosemary potato wedges and spinach and beetroot salad. Here is the recipe for the salad. Recipe serves approximately 4 people as a side salad.
Baby spinach and beetroot salad.A couple of good handfuls of washed and drained baby spinach
1 450gram can of baby beetroots drained and quartered
1 1/2 cups of cubed pumpkin
A handful of flaked almonds
100 grams of smooth fetta cheese
Olive oil
Salt and pepper to season
Method- Preheat oven to 160 degrees
- Place the cubed pumpkin on a oven tray lined with baking paper drizzle with olive oil and season with salt and pepper and herbs of choice I used rosemary, bake in oven until brown and tender. Set aside.
- Place drained baby spinach in a bowl and add the beetroot quarters
- Crumble the fetta over the top
- Now add pumpkin and flaked almonds
Serving suggestions:Could also use as main meal by adding grilled chicken or lamb strips.