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Warm pumpkin salad with feta

Warm pumpkin salad with feta

100 grams of arugula or lettuce mix

450 g of pumpkin

25 g of pumpkin seeds

1 tsp. cumin

salt and pepper to taste

1 tbsp. of Extra Virgin olive oil

150 g of feta TM Shchedryk

nuts of your choice (we recommend cedar or walnut).


1.5 tsp of honey

Dijon mustard 1.5 tsp

homemade mayonnaise 40 g

a little soy sauce.


Mix the honey, mustard, mayonnaise and soy sauce to taste for refueling. Cut the pumpkin into cubes of 1-2 cm. Put together with seeds in shape for baking, sprinkle with cumin, salt and pepper, drizzle with olive oil (better to use a spray). Mix well and bake in oven at 200 ° C for 15-20 minutes, stirring occasionally. Let the pumpkin cool slightly, place in a bowl, add the herbs, pour the sauce, stir gently and top with of feta cubes.

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