Pumpkin, Beetroot & Feta Salad with Yuzu Citrus Dressing
The combination of roasted pumpkin and beetroot, creamy feta, and the tangy yuzu citrus dressing creates a delightful medley of textures and tastes. Perfect for any occasion, this salad is sure to impress your guests and elevate your menu.
By Barker's
Ingredients
- 2 kg Pumpkin, large cubes
- 1 kg Baby Beetroot
- 400 g Feta Cheese
- 50 g Parsley
- 200 ml Barker's Professional Yuzu Citrus Dressing
- 50 g Sunflower seeds
Method
- Toss the pumpkin in salt and pepper and roast until tender. Set aside to cool.
- Cut the baby beetroot in half and place into a large bowl. Add the pumpkin and crumble three quarters of the feta and parsley into the bowl. Add Barker’s Professional Yuzu Citrus Dressing and toss until coated. (Do not over toss as the ingredients will blend and you will lose the vibrancy of the colours).
- Place into a serving dish and garnish with remaining feta, parsley and sunflower seeds.
- Optional extras: dried cranberries, toasted walnuts.
This Recipe Uses
Yuzu Citrus Dressing 1L
$16.49
1 litre
