PALEO SPINACH, PUMPKIN & PINE NUT SALAD
360g Baby Spinach Leaves (approx 5 cups)
80g Mescalin (approx 1 cup)
Salt & Pepper
60g Pine Nuts (lightly toasted)
1 Tbs Fresh Lemon Juice
1 Tbs Honey
2 tbs Extra Virgin Olive Oil
2 tsp Wholegrain Mustard
1. Peel and cut pumpkin into 2×2 cm cubes.
2. Season with salt and pepper and roast in a 1800 oven until soft. Set pumpkin aside for 5 mins to cool, then place all ingredients (including dressing) into a salad bowl and mix with tongs.
3. Serve with meat of your choice (optional).