Just in time for Halloween, I had to squeeze a pumpkin dish in at some point this week.
I kept things simple, back to basics with only three main ingredients: Japanese pumpkin, crumbly feta and fresh english spinach, topped with a olive oil/apple cider vinegar dressing. Not only do I love this dish just as a light lunch, it is a wonderful side for a BBQ or chicken (try this one).
There is nothing better than roasting Japanese pumpkin in the oven with a dash of olive oil, salt and pepper. They are readily available. I love including the slice as it brings so much more flavour.
*How cute is this little jug I picked up at the weekend from a new shop (follow them on instagram here) that has opened in the countryside town Jugiong. It is made by Flax Ceramics under The Ivory House. Great little stocking fillers and I love these for milk with tea and dressings are perfect.
Why is it good for you:
Pumpkin is rich orange colour is due to its fat soluble pigment phytochemical known as a carotenoids (beta carotene – plant form of vitamin A – good for your peepers!), this is an antioxidant and can help reduce inflammation on the body. It is also a good source of fibre which is good for digestion and heart health. The potassium in pumpkins helps to maintain fluid balance in the body and a steady heart beat.
Spinach is a lovely leafy green packed with fibre for digestion, vitamins A (eye health), C (immunity) and B6 and potassium (fluid balance and heart beat), folate ( to help with low iron which can lead to anaemia) and vitamin K for bone health, helps with clotting and healing bones.
Garlic is a great anti bacterial, anti fungal and is perfect to help boost your immunity.
Hope you enjoy this on, I certainly did.