Pumpkin & Spinach Salad
100g Baby Spinach
500g Pumpkin, deseeded, peeled and cut into wedges
60g Pine nuts
1 Tbl spoon of Emelia's fresh pickled garlic
Caramelised Balsamic Vinegar
Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a plastic bag add garlic and gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven.
Place the pine nuts on a lined baking tray and cook until golden. This only takes a few minutes, so keep watch.
Place the washed baby spinach on a serving dish, add pumpkin and pine nuts, drizzle with balsamic vinegar and serve immediately.