An autumn classic great as a side dish or simply lay this salad on a bed of baby spinach and add cooked chicken pieces for a complete meal.
(quantities are very flexible – adjust to taste and appearance)
Fresh pumpkin in 2 cm cubes
A splash of olive oil
A few cloves of garlic, chopped
Freshly ground black pepper
Feta cheese in 1 to 2 cm cubes or roughly broken into pieces
A good handful of Pinoli pine nuts lightly toasted in a dry frying pan until golden.
Toss cubed pumpkin in olive oil, add chopped garlic and season with salt and pepper. Roast in a moderate oven until cooked through and golden, about 20 minutes, combine with cubes of feta and toasted pine nuts and chopped chives while still warm, serve hot or cold.