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1/2 pumpkin, diced
1 bunch of mint
1-2 tablespoons of balsamic vinegar
1 tablespoon of honey
Place the diced pumpkin on a baking tray and cook in a moderate oven for 30 mins or until tender.
Remove from oven and cool on a wire rack while preparing the remainder of the salad.
Place the cooked quinoa in a large salad bowl and add in the mint that has been diced into small pieces.
Cut the pomegranate in half and tap with a wooden spoon over the salad bowl to release the seeds.
Once cooled, place the pumpkin in the bowl, mix through spinach and prepare the dressing.
Mix all dressing ingredients and dress salad ready for eating.
Before serving sprinkle with crumbled fetta.
To make the salad into a main meal add in bite-sized pieces of poached chicken.