- 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)
- Erythritol, a teaspoon
- Baby spinach (40g)
- Rocket (40g)
- Feta (30g)
- Pine nuts, raw (10g)
- Pepitas, raw (10g)
- Olive oil, to dress (3g)
Serves 4
Roast the pumpkin, sweet potato and beetroot tossed in the olive oil until tender. Cook the sliced onion in a pan with the white wine vinegar and erythritol over low-medium heat until softened and starting to caramelise, a few minutes is enough. Layer spinach and rocket, top with the roasted veg, cooked onion, feta, and the raw pine nuts and pepitas, finish with the dressing oil.
Per serve – 449 kcal | 15.7g protein | 43.2g carb | 26.8g fat | 9.3g fibre
