1. Coat pumpkin slices in olive oil and Mingle All Purpose Seasoning. Roast pumpkin in an oven at 200 c until tender and brown. At the same time toast the pine nuts in a pan until lightly golden.
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2. To make the dressing, blend yoghurt, 2 tbsp of olive oil, parsley, mint, coriander & 1 tbsp of Mingle's All Purpose Seasoning. It should be vibrant and green. Season with salt & pepper to taste.
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3. Arrange spinach on a plate. Place roasted pumpkin on top of spinach.
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4. Top with dressing, pine nuts & feta.
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