Roasted pumpkin with feta — Meal
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Macros (per serving)

Fat

75%

(42 g)

Protein

7%

(9 g)

Carbs

18%

(23 g)

20 g Net,

3 g Fiber

507 Calories (per serving)

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Salads

Roasted pumpkin with feta

Ingredients

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Pumpkin

Pumpkin

12 piece

Olive oil

3 Tbsp

Salt

to taste

Black pepper

to taste

Salad

Mixed lettuce

100 g

Olive oil

2 Tbsp

Red wine vinegar

1 Tbsp

Feta

40 g

Pumpkin seeds

2 Tbsp

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

45 min

1

Preheat the oven to 190 degrees Celsius. Prepare a baking tray with a sheet of parchment paper.

2

Cut the half pumpkin into 4 pieces and scoop out the seeds. Place on the baking sheet and drizzle with oil and a pinch of salt and pepper. Bake them in the middle of the preheated oven for 35-40 minutes.

3

Place the pumpkin pieces on a plate.

4

Make the lettuce with the olive oil and vinegar.

5

Divide the lettuce, feta and pumpkin seeds between the pumpkin pieces. Finish with a pinch of salt.

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Details

Allergens

Lactose, Seeds

Diet

Vegetarian, Sirtfood

Course

Lunch

Cooking equipment

Oven

Contributor

Simone van der Koelen

Simone van der Koelen

109 Recipes

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