Ingredients
1/4 Jap Pumpkin skin removed and cut into 2cm thick pieces
Pinch of brown sugar ( best to ommit this )
4 Tbsp of macadamia or olive oil
Salt and freshly ground black pepper to season
250g baby spinach
150g goats cheese, crumbled ( try to buy a low fat to reduce fat content )
50g pine nuts toasted
Method
Preheat oven to 180 degrees.
Place pumpkin, sugar and 1/2 oil into a bowl and toss to coat season generously with salt and pepper.
Place into a roasting pan and roast until tender. Set aside to cool
Place spinach in a serving dish and top with pumpkin and goats cheese then drizzle over remaining oil. Stir to combine then top with pine nuts.
Notes – This is a little higher in calories, carbs and fats than normal salads so best to portion control. One good point is the fat is from good fats especially if you use macadamia oil as it has many good properties.
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