Bush 'n Beach Fishing Magazine Location reports & tips for fishing, boating, camping, kayaking, 4WDing in Queensland and Northern NSW
THIS fresh and fabulous pumpkin, spinach and bunya nut salad is the perfect antidote to a hot day when enjoyed with a refreshing cold beverage. Simple to prepare and delicious time after time, don’t hesitate to prepare this instant classic.
Ingredients
- 600g kent pumpkin, cut in 1cm slices, deseeded and skinned.
- 100g Greek-style fetta, crumbled
- 120g packet spinach leaves
- 1/2 small red onion, finely sliced
- 100g sliced bunya nuts, cooked
- 100ml Kewpie sesame and soy dressing
- 2 tbsp extra virgin olive oil
Method
- Coat pumpkin in extra virgin olive oil and cook over the grill on the barbecue until soft. Allow to cool and dice into 1cm portions.
- Place spinach, onion, fetta, bunya nuts and pumpkin in a bowl. Drizzle with sesame and soy dressing, lightly toss. Serve immediately.
To enjoy more delicious recipes (some of which will even complement this bunya nut salad) and outdoor adventures, be sure to check out BNB master chef Melissa Frohloff’s website at appetite4thewild.com.au
THIS fresh and fabulous pumpkin, spinach and bunya nut salad is the perfect antidote to a hot day when enjoyed with a refreshing cold beverage. Simple to prepare and delicious time after time, don’t hesitate to prepare this instant classic for lunch or dinner.
