Pumpkin and Egg Salad (BC)

Salads honestly don’t need to be boring. Add pumpkin, feta and hardboiled eggs for an instant feeling of luxury, without the high cost. Use a good olive oil for this salad, but even sunflower oil goes well. The best oil though is a hazelnut oil, which pairs superbly with pumpkin.

Ingredients:

  • 150gr pumpkin
  • 1 little gem lettuce
  • 2 hardboiled eggs
  • 2 tbs feta
  • 1,5 tsp oil
  • 1/2 tsp vinegar
  • 1/2 tsp coarse mustard

Serves 1 as part of the Budget Challenge

Recipe:

Cut the pumpkin into 1cm cubes. Cook, steam or bake them until cooked through, then leave to cool. I like to roast them in the oven for 20-25 minutes on 190°C.

Cut the core out of the lettuce, which is bitter, and tear the leaves into rough pieces.
Combine the oil, vinegar and mustard. Toss the lettuce with the dressing, then add the pumpkin and do a quick toss.

Serve the salad with the hardboiled eggs and crumble the feta over the top.

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