The roasted, seasoned pumpkin chunks and grilled asparagus reminds me of winter! Whilst the fresh spinach and pomegranate reminds me of hot summer days. It’s a win win!
What You Need.
1 bunch baby asparagus
1/4 butternut pumpkin
3 large handfuls of spinach
1/4 coconut oil
Sea salt to season
Rosemary to season
Handful of crushed almonds
Sprinkle with fetta and fresh pomegranate
What You Do.
Heat a medium sized fry pan on a low heat and dollop in the coconut oil
Chop the butternut pumpkin into small square chunks and pop into the fry pan.
Sprinkle over a generous amount of rosemary and sea salt.
Cook the pumpkin until the thickest chunk can be halved easily. Toss in the asparagus and cook until heated through, about 3 – 5 minutes.
Once your veggies are cooked and smelling delicious, grab a platter and lay out your spinach.
Either toss through or assemble the pumpkin and asparagus on your bed of spinach.
Top with chunks of fetta, and to finish – sprinkle fresh pomegranate and chopped almonds.
Serve and enjoy!!
Serves 3 – 4 as side.