A modified take on a modern classic side piece of a wholesome fam(b)ily meal.
This recipe in particular came to mind after a client directly expressed how much he loved and missed his pumpkin, spinach and feta salad, not just for his enjoyment but also because he liked to look after his health.
At the time, the only thing troubling him were those darn "floppy" leaves as IDDSI calls them. So off went the spinach into the blender and out came a vibrant and tasty spinach sauce to compliment the soft AND bite sized pumpkin pieces and dashing of feta, and not forgetting the dusting of spice on top.
The fun thing about pumpkin too is that there are so many varieties available that you can change the flavour of the recipe. Here I used a Kent pumpkin, opting for a more savoury flavour. Although next time, I'd be interested to try a sweeter type like Butternut which I think would be complimented well by the sweetness of the Sumac.
If you're not one for a little kick of spice 🌶️ I'd recommend avoiding the Cayenne pepper and running with the classic lemon and olive oil combination in the spinach sauce 🍋
Spinach, Pumpkin and Feta Salad
Serves- 4
Ingredients
1kg pumpkin, diced
150g frozen spinach
1.5 tablespoon of olive oil
2 tablespoon water
2 tsp lemon juice
Pinch cayenne
Salt to taste
250g feta, crumbled
Sumac to garnish
Method
1. Defrost the spinach in a sieve, allowing excess water to drain as it defrosts.
2. Skin the pumpkin and dice into 1.5cm cubes.
3. Add the pumpkin to a pot of boiling water and boil until just soft, about 10-15 minutes, so that it holds shape but still passes the fork test.
4. Drain the pumpkin in a colander and refresh under cool water. Either allow the pumpkin to cool before serving or place in the fridge to be served at a later time.
5. Place the defrosted spinach in the blender with the olive oil, water, lemon juice, salt and cayenne pepper. Blend until smooth. This will produce a puree consistency for the sauce.
6. Place the cooled pumpkin on a platter or in a salad bowl. Drizzle the spinach sauce over the top. Hot Tip: You might want to do this in layers to ensure there is enough moisture throughout the dish, or keep some sauce on the side to add as needed.
7. Crumble the feta on top, or again, in layers if preferred.
8. Garnish with a pinch of sumac and serve.
This recipe easily has a few variations based on your taste preferences or simply your appetite. So get curious, get creative and have a play ✨
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