INGREDIENTS 1-2 cups pumpkin 1 tablespoon chèvre 1 cup English spinach 10 small mint leaves 1 tbspn sunflower seeds 1/2 teaspoon chilli METHOD 1. Heat the oven to 190 degrees 2. Chop the pumpkin into wedges about 2 inches square & 1/2 inch thick 3. Put the pumpkin in the oven with a splash of … Continue reading Pumpkin & chèvre salad | vegetarian GF
Pumpkin & chèvre salad | vegetarian GF
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