2. Recipes & Cooking Tips, Christmas Recipes, Katrina Meynink recipe, Pork Recipes, Sides Recipes
PUMPKIN AND SOBRASADA SALAD WITH HOT HONEY & FETTA DRESSING
PUMPKIN & SOBRASADA SALAD
with hot honey fetta dressing
KATRINA MEYNINK
This salad is so punchy and glorious and ridiculously simple to make. And Christmas entertaining is all about low effort, high reward.
INGREDIENTS
1/3 Jap pumpkin, sliced into even wedges, seeds removed
3 tbsp olive oil
Salt and pepper to season
1 x 150g packet sobrasada
4 very generous handfuls spinach leaves (like you are throwing confetti at a wedding)
1 bunch basil
hot honey fetta dressing
2 tbsp olive oil
3 tbsp honey (use smoked if available)
½ cup Persian feta
To serve
fresh honeycomb to serve (optional)
Method
Preheat oven to 180C.
Place the pumpkin on a baking tray lined with baking paper. Drizzle over the olive oil and season generously with salt and pepper. Roast for 45 minutes or until the pumpkin is roasted and golden. Remove and set aside.
While the pumpkin is cooking, make the dressing, add all the ingredients to a small saucepan and place over medium heat. Cook until the feta has melted and everything is well combined.
Place a frying pan over medium heat. Add the sobrasada and cook, breaking clumps with your wooden spoon, until the oil released is a lovely red golden colour and the meat has cooked through.
To serve layer the pumpkin and spinach leaves on a large serving platter. Scoop over the sobrasada. If your dressing was made ahead, briefly reheat over a low heat in the saucepan then drizzle over the top of the salad. Season with salt and pepper. Scatter with basil leaves and then top with a cube of fresh honeycomb if using.
