Pumpkin, Leek & Spinach Bake with Artichoke Rocket Salad

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start Choice (5 Nights For 4) on Sunday, August 7, 2022.

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Try this delicious pumpkin, leek & spinach bake. The creamy combination of leek, pumpkin and luscious mozzarella cheese is sure to be a hit in your household. Served with a simple rocket, artichoke and lemon salad for added freshness! A healthy vegetable dish perfect for busy weeknights that provides 4+ servings* of vegetables per plate! *one serving of vegetables = 75g (Ministry of Health)

Ingredients

Salad

1 lemon, juiced
1 pack chopped walnuts
100g rocket
100g marinated artichokes, roughly chopped

Bake

100g grated mozzarella cheese
1 egg
100g baby spinach
600g diced pumpkin
2 tsp olive oil
1 leek, thinly sliced
200g feta cheese, crumbled

Steps

Preheat oven to 220°C (or 200°C fan bake). Set aside a large baking dish.
Thinly slice leek. Heat oil in a large frypan on medium-high heat. Add leek to pan and cook with a pinch of salt for about 3 minutes, until starting to soften. Add pumpkin and a splash of water and cook for about 5 minutes, until starting to soften.
Transfer leek and pumpkin to a large bowl and add baby spinach and egg. Crumble in feta and mix well to coat. Transfer mixture to baking dish and sprinkle over mozzarella.
Cook bake in oven for about 20 minutes, until tender and golden.
Roughly chop artichokes and place in a large bowl with rocket and walnuts. Squeeze in lemon juice and toss just before serving.
Bake with artichoke rocket salad on the side.

Nutritional Information

Energy	1696 kj 405 kcal
Protein	20.4g
Carbohydrate	15.2g
Fat	28.3g