Roast Pumpkin, Spinach and Feta
- 500g Japanese pumpkin (cut into wedges, skin on)
- 1 tablespoon olive oil
- Rafiki
- 150g baby spinach
- 70g cherry tomato
- 50g feta cheese (crumbled)
- Preheat the oven to 220 ̊C
- Toss pumpkin with Rafiki. Spread on a baking tray, bake for 20 minutes. Remove from
the oven, flip and bake for a further 5 minutes until golden. - Remove pumpkin in the oven and let it cool down.
- Place spinach and tomatoes in a bowl drizzle with olive oil and toss.
- Transfer to a serving plate. Sprinkle the crumbled feta cheese and Rafiki.
- Enjoy
