Ingredients:
3 tablespoons pine nuts
4 cups baby spinach leaves
3 ounces arugula leaves
20 cherry tomatoes
7 ounces cooked pumpkin, , i use a dry variety
6 ounces feta cheese, diced
salt
freshly ground black pepper
extra virgin olive oil ( to drizzle)
Directions:
Heat frying pan until hot, add pine nuts and stir fry for 1-2 minutes, until lightly golden.
Remove nuts from pan and cool.
Arrange the spinach and rocket leaves on a serving platter, then top with the tomatoes, pumpkin and cheese.
Scatter the toasted pine nuts over, then season salad lightly with the salt and pepper.
Drizzle with the olive oil before serving.
Servings: 4
Time preparation: 10 min.
Time total: 10 min.