This salad is a great excuse to invite friends, as it is so easy to prepare! You can serve it as a snack, starter, or even as a light meal, accompanied by couscous for those who are most hungry.
Serves 4 Difficulty: easy – 30 minutes
1 kg of Hokkaido pumpkin, cut into 1 cm thick slices
2 purple onions, cut into quarters
6 tablespoons of extra virgin organic olive oil Azeitona Verde
1 package of feta cheese
4 tablespoons of microgreens
2 branches of rosemary
salt and freshly ground black pepper
1/2 lemon juice (optional)
Method
- Preheat the oven to 180º.
- Wash and cut the pumpkin with skin in half-moons slices, 1 cm thick. Line a baking tray with nonstick paper and place the slices of pumpkin on top, drizzle with 2 tablespoons of organic olive oil Azeitona Verde, and season with a pinch of salt. Bake for 10 minutes.
- Remove from the oven and add the onions, the rosemary branches, and the remaining olive oil if necessary. Return the baking tray to the oven for 20 minutes or until the pumpkin slices are soft and crispy and the onion is golden.
- Remove from the oven. To serve, place the pumpkin and onion on a platter, place the crumbled feta cheese and microgreens on top, drizzle with a drizzle of olive oil and lemon juice, and season with coarse salt and freshly ground black pepper, then just serve
- It is good enough to eat by hand, but it can be served with bread.
