Roast Pumpkin Salad

I made a Roast Pumpkin Salad with moroccan spice, feta, chopped beetroot and baby spinach leaves.

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Hey everybody and welcome back to another video. Today I am making a delicious salad and this is the pumpkin that I’ve just done up. This is roast pumpkin and I just cut it up into cubes in little pieces and then I put Moroccan spice in it. Then I roast it in the oven at 200° C probably about 40 minutes. Now I’m starting off by layering my salad with some baby spinach leaves. And these are great because there’s barely any calories in that. Look at all that spinach that I can have. It’s almost filled up the whole bowl. And that’s literally probably like 5 calories. So, I’ve had some beetroot. Um I had some beetroot. Like it was um three beetroot bulbs in a little bag and I chopped up one of the bulbs. One piece of beetroot. I don’t like tinned beetroot. So, I chopped that up. Put that in the salad. And then I’m using this feta which is Greekstyle feta reduced fat, sharp and crumbly. I got no idea what’s what that’s going to taste like. I do like crumbly feta, but I like cheeses that are more mild. So, I’m hoping I will like this. So, I’ve put in one serve of beetroot, one serve of feta, and now I’m about to add my pumpkin. Tada. This is my meal all done. So, you could just have the salad on its own. And I decided to play it up with the salmon cuz I had one piece of smoked salmon left. And it’s quite a huge meal. I think I’m trying to work out how much to eat. It’s probably a little bit too much salad. I think I’ll try and if I was eating the salad on its own, it’d be okay. But I want to eat that piece of salmon. So, I’m just learning. Um, but yeah. So, this is a good meal. You can have the salad by itself or you could have it with something else.