Roast Pumpkin and Soft Quail Egg Salad Recipe

SERVES: 4
PREP TIME: 15 min
COOK TIME: 35 min
READY TIME: 50 min
CALORIES: 283 (per serving)

⇓ You may also listen to the recipe by pressing the play button below.

INGREDIENTS

  • 500 g (1 lb) Japanese or sweet pumpkin, sliced Olive oil
  • Cracked black pepper
  • 1/2 cup marinated olives
  • 200 g (6 ½ oz) marinated feta cheese
  • 3 tablespoons oregano leaves
  • 150 g (5 oz) baby rocket (arugula)
  • 8 soft-boiled quail eggs Balsamic vinegar

INSTRUCTIONS

1 Place pumpkin in a baking dish. Drizzle with olive oil and pepper, and bake at 180°C (350°F) for 35 minutes or until pumpkin is golden and soft. Allow to cool.

2 Toss olives, feta, oregano and rocket (arugula) in a bowl.

3 Place salad on serving plates with pumpkin, top with quail eggs, and dress with a splash of balsamic vinegar and olive oil.

NUTRITION FACTS

Calories: 283 Kcal
Fat: 20 g
Cholesterol: 253 mg
Sodium: 1216 mg
Potassium: 267 mg
Carbs: 9 g
Fiber: 2 g
Sugar: 2 g
Protein: 15 g