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Roasted Pumpkin, Risoni and Feta Salad
Ingredients
  • 2 cups spinach, roughly chopped
  • 1.5 cups risoni (small pasta)
  • 500g pumpkin, cut into small cubes
  • 2 large red capsicums, cut into chunks
  • 60 to 80g feta cheese, crumbled
  • ½ cup pine nuts, toasted
  • subheading: Dressing:
  • 2 tablespoons extra virgin olive oil
  • ½ lemon, juice squeezed
  • Handful basil leaves, roughly chopped
  • 1 teaspoon caster sugar OR 1 teaspoons pure maple syrup
  • Sea salt & cracked black pepper
Steps
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