- Pumpkin, diced (100g)
- Sweet potato, diced (100g)
- Beetroot, diced (50g)
- Red onion, sliced (50g)
- Olive oil, for roasting (5g)
- White wine vinegar, for the onion (10g)
- Monk fruit sugar (Erythritol), a teaspoon
- Baby spinach (40g)
- Rocket (40g)
- Feta (30g)
- Pepitas, raw (10g)
- Pine nuts, raw (10g) or any nut
- Olive oil, for onions(3g) – use a spray to reduce quantity
Serves 4
Prepare your cooked ingredients with enough time to cool. Roast the pumpkin and sweet potato in the olive oil until tender. Steam the beetroot (leave skin – it is easy to remove once cooked and cooled). Add oil to the pan and cook the sliced onion, once there is a little browning, and translucency, add a splash of white wine vinegar. Add a little (monk fruit sugar) erythritol and continue to caramelise till cooked. Some crunch is ok. Mix your salad greens with the cooked ingredients and top with the feta, and the raw pine nuts and pepitas.
Per serve – 449 kcal | 15.7g protein | 43.2g carb | 26.8g fat | 9.3g fibre
